John Myers
Ingredients for 1 servings:
- 6 eggs
- 240 g sugar
- 300 g flour
- 100 g cocoa powder
- 6 tsp baking powder
- 3 cups of mascarpone (250 g each)
- 1 can condensed milk, sweetened (Milkmaid)
- 2 tbsp cocoa
- 2 packs of confectionery (Toffifee, 30 pieces)
- Fat for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
For an 18cm springform pan. Separate 3 eggs. Beat the egg whites with 120g sugar until creamy, then carefully stir in the egg yolks at the end. Mix 150g flour, 50g cocoa powder, and 3 tsp baking powder and gradually add to the creamy mixture. Grease the pan with margarine, pour in the batter, and bake at approximately 175°C for 30-35 minutes. Repeat this process with the remaining ingredients. Let both layers cool for 1 hour and then cut each in half to make 4 layers. For the cream, mix the mascarpone, sweetened condensed milk, and cocoa powder well with a mixer and spread on the layers. Then stack the layers on top of each other. Brush the sides with the remaining mixture to ensure the cream is evenly distributed between the layers and around the edges. Note: You can buy ready-made boiled condensed milk in Russian shops. Otherwise, boil the closed can in water for two hours the day before, ensuring the water completely covers the can. For the decoration, cut the Toffifees into pieces with a knife and gently press them onto the top of the cake, as well as along the bottom edge. I wish everyone the best of luck!
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