I liked the mascarpone cream so much that I recently used it with raspberry pancakes , so I said I had to try it with a cake top , with cocoa pandispan to be exact. That it is good, soft and fluffy and should not be syruped 😉
I wish you a beautiful and full of achievements week! I invite you to a slice of cake, virtual or not… each as he can… :)))
- For the countertop:
- 6 eggs
- 200 g sugar
- 50 g black cocoa
- 150 ml water
- 120 ml oil
- 280 g flour
- 1 teaspoon baking powder
- esenta de rom
- For the cream:
- 200 g mascarpone
- 250 ml whipped cream
- 2 tablespoons sugar
- 1 sachet of vanilla sugar
Preparation Cake with whipped cream and mascarpone:
In a bowl put cocoa and pour boiling water on top, stirring constantly. Mix until all the lumps disappear and obtain a composition of oil consistency. Let it cool.
Whisk the egg whites with a pinch of salt. Add half the amount of sugar and mix until you get a shiny meringue. Rub the yolks until they become like a cream with the other half of the amount of sugar. Gradually add the oil, rum essence, then the composition with cooled cocoa. Mix lightly, like mayonnaise. Incorporate the flour mixed with the baking powder and at the end (in a few installments) the meringue.
Pour the composition into a tray (42/29 cm) lined with baking paper. We then slap the table a few times, to remove the excess air from the composition and put the tray in the oven over medium heat for about 40 minutes. We do the toothpick test. Remove the top on a grill and leave it to cool.
The whipped cream is mixed until it starts to get thick, then add the sugar and mix until it hardens and becomes fluffy. Mix the mascarpone with the vanilla sugar, then incorporate the whipped cream, stirring gently.
The cooled pandispan top is cut in 2, thus obtaining 2 thin tops. Then each countertop is cut in 2 lengthwise, obtaining 4 narrow and thin countertops.
- I used only 3 of them, the other ones the dwarves wanted to pop as such and I couldn't refuse them. 🙂
Divide the cream into 2 and divide it between the 3 worktops. Cover the cake with whipped cream and chocolate balls. Refrigerate for at least 1 hour, then portion as desired.