We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Whisk the egg whites with salt.
Add the sugar and mix for a few more minutes.
Gradually add, in turn: egg yolks, oil and water.
Incorporate flour mixed with baking powder and cocoa, using a spatula and stirring gently from top to bottom, so as not to leave foam.
Pour into a 26 cm round tray lined on the bottom with baking paper.
Place in the preheated oven for 30-35 minutes. We check with a toothpick if the countertop is baked.
Remove from the oven and leave to cool.
When the worktop is cooled, cut it into 3.
For the syrup, put the water with the sugar on the fire and when it boils, add the sesame seeds and let it boil for another 2-3 minutes.
Remove from the heat and add the rum essence and leave to cool.
For the cream, the butter kept at room temperature mixes well with the powdered sugar.
Add the yolks, cocoa and rum essence one by one and mix until you get a fine and frothy cream.
The three countertops are placed on three trays and syruped well.
Place on a plate the first sheet of top syrup well then grease with half the cream.
Put the second sheet in syrup and grease with the remaining cream.
Place the last syrup sheet.
Refrigerate for at least an hour.
For the icing, melt the chocolate mixed with liquid cream on a steam bath and mix until the chocolate melts.
Allow to cool slightly and pour over the cake, leveling and letting it flow on the edges.
Refrigerate for an hour to harden the icing.
For garnish I beat 200 ml of liquid cream with 3 teaspoons of nescafe.
I decorated the side of the cake and made a few moats (more weights).
It can be decorated as you like and anyway more beautiful than I managed.