Chocolate cake Crema di Malaga

Ingredients for 1 servings:

• 3 m.-sized eggs
• 90 g sugar
• 70 g flour
• 20 g cocoa powder
• 4 m.-sized eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 70 g flour
• 30 g cornstarch
• 30 g cocoa powder
• 1 tsp, leveled baking powder
• 1 jar hazelnut nougat cream
• 250 g mascarpone
• 500 g crème fraîche
• 175 g sugar
• 6 sheets of white gelatin
• 400 g cream
• 3 tbsp rum raisins
• 200 g cream
• 1 pack of confectionery (rum balls)
• 1 tsp cocoa powder

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

For the cake base, separate the eggs, beat the egg whites until almost stiff, and then drizzle in the sugar. Beat until stiff. Fold in the egg yolks. Mix the flour and cocoa, sift them over, and fold them in. Pour into a springform pan lined with baking paper, smooth it out, and bake in a preheated oven at approximately 180°C (top/bottom heat) for 15 minutes. Allow to cool in the pan and then remove from the oven. For the Swiss roll, separate the eggs, beat the egg whites until almost stiff, drizzle in the sugar and vanilla sugar, and beat until stiff. Fold in the egg yolks. Mix the flour, cornstarch, cocoa, and baking powder, sift them over, and fold them in. Spread this mixture onto a baking tray lined with baking paper and bake at 180°C (top/bottom heat) for 12-15 minutes. While still warm, turn out onto a tea towel sprinkled with sugar, peel off the paper, and carefully roll up the sponge using the towel. Allow to cool. Carefully unroll the cooled roll, then spread with the hazelnut nougat cream and roll it up again. Leave to set in the refrigerator for one hour. Place a cake ring around the cake base. Cut the Swiss roll into slices approximately 1-1.5 cm thick. Place these slices along the cake ring as the edge of the cake. You will have some slices left over. For the filling, soak the gelatin leaves in cold water. Mix together the mascarpone, crème fraîche, sugar, and rum. Dissolve the soaked gelatin over low heat. First mix in a little of the cream, then adjust this mixture to the rest of the cream. Whip the cream until stiff, fold in. Also add the rum raisins. Pour the Crema di Malaga into the cake, smooth it down, and leave to set in the refrigerator for several hours. For the decoration, whip the cream until stiff, fill a piping bag with a star nozzle, and pipe tufts onto the cake. Place a rum ball on each tuft and, if desired, sift a motif onto the cake using a stencil and cocoa powder.