Summary

Ingredients

• 5 egg (s)
• 1 egg yolk, use the egg white for other purposes
• 70 g suar
• 10 g vanilla suar, homemade, alternatively 8 vanilla suar
• 90 g wheat flour, type 405
• 0.75 teaspoon ¾ baking powder
• 25 g cocoa powder, heavily de-oiled
• 250 g cream
• 40 ml coconut syrup (bar syrup), but e.g. caramel or hazelnut syrup or grenadine and many more are also possible
• 3 teaspoon gelatine fix

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Instructions

1. Whip 5 eggs and 1 egg yolk in a bowl for 5-7 minutes until the volume triples. Meanwhile, preheat oven to 180°C (350°F) with convection.
2. Mix 70g sugar and 10g vanilla sugar, then stir into the whipped eggs, continuing for 2-3 minutes until the sugar dissolves completely.
3. In a separate bowl, mix 25g cocoa powder, 90g wheat flour (type 405), and ¾ teaspoon baking powder. Sieve into the egg mixture and fold in gently.
4. Spread batter onto a well-greased baking sheet and bake for 12-15 minutes until a skewer inserted in the center comes out clean.
5. Remove the hot cake from the tray by placing baking paper on top, then a second baking sheet on top of that, flipping the assembly so the original tray is on top, removing that tray, and letting the cake cool completely.
6. While the cake cools, mix 250g cream with 40ml coconut syrup, gradually stir in 3 teaspoons gelatine fix, then whip until stiff peaks form.
7. Once cooled, trim dry edges from the cake, then carefully cut it horizontally in half.
8. Spread approximately 90% of the whipped cream onto the bottom cake layer, place the top layer on it, and fill edge gaps with the remaining cream.
9. Refrigerate for at least 3 hours, then cut into desired shapes.