A cake from the series "nameless cake recipes" :)) born from the craving for something sweet, creamy, chocolatey and… a little crunchy. This little bit also refers to the fact that the wafer sheets soften until the next day after the cream. 🙂
2 was Neapolitan
For the countertop:
150 g sugar
4 tablespoons oil
150 g flour
1 baking powder
Beat the egg whites with a pinch of salt, then add the sugar and mix until you get a glossy foam like meringue. Pour the oil over the yolks and mix lightly as for mayonnaise. The obtained emulsion is flavored with vanilla to taste and poured over the egg white foam. Mix lightly. Mix the flour with the baking powder, then gently incorporate it into the composition, mixing with a spatula with movements from bottom to top.
Pour the composition into a tray (25/35 cm) lined with baking paper and put in the oven over medium heat, until lightly browned on top. The toothpick is tested. Remove to a grill and leave to cool.
For the cream:
200 g dark chocolate
250 ml sweet cream for whipped cream
250 g mascarpone
2 tablespoons brandy
We break the chopped chocolate pieces over low heat together with the liquid cream. When it reaches the boiling point, set it aside and mix well. Refrigerate until well cooled and hardened. Mix the mascarpone cheese, then add a little chocolate cream and mix. At the end, flavor with the 2 tablespoons of brandy.
On a plate we put 1 sheet of wafer, half of the cream, the fluffy pandispan top (I didn't syrup it, but it can be syruped if you like), the other part of the cream and the second sheet of wafer.
Let cool for 1 hour, then portion.