Or Tort Ioana reloaded. :)))
* For countertop:
* 2 eggs
* 2 tablespoons sugar
* 1/2 cana faina
* 2 tablespoons cocoa
* free of rum
Mix eggs with sugar and a pinch of salt until they double in volume and light in color, then gradually incorporate flour and cocoa, stirring from the bottom up.
Put the composition in a tray (24 cm in diameter) lined with baking paper and put it in the oven over medium heat for 10-15 minutes.
* For strawberry cream:
* 30 g white chocolate
* 75 ml liquid cream
* 50 ml strawberry liqueur
* 1/2 teaspoon jelly
We soak the gelatin in cold water.
Melt the chocolate together with the whipped cream. Leave to cool and when it has reached a bearable temperature on the finger, add hydrated gelatin and mix until dissolved. Put in the fridge and when it is completely cold, mix until it starts to harden. At the end, add the strawberry liqueur.
* For chocolate cream:
* 100 g dark chocolate
* 150 ml liquid cream
We melt the broken chocolate pieces together with the whipped cream. Bring to the boil, then set aside and stir until the chocolate melts. Leave to cool. When it starts to harden, mix it until you get a fluffy cream.
With the mouth of a glass we cut circles from the baked and cooled countertop.
Place a countertop on the bottom of a glass, then a layer of cream, cover with countertop and cream again. Repeat the operation until the glass is full.
Garnish with whipped cream and refrigerate for a few hours.