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Counter-mix the egg whites with a pinch of salt, add the sugar and mix until it becomes a glossy meringue, add the yolks, mixing well after each one.
Add the oil, flour mixed with baking powder, cocoa, essence and mix with a spatula until smooth, with movements from bottom to top.
Pour the composition into the tray lined with baking paper, put it in the preheated oven until it passes the toothpick test.
Let it cool well, then cut it in 2.
Jelly:, in a saucepan add the fruit, water and sugar, put on the fire stirring occasionally until it thickens like a sauce, add hydrated gelatin.
Meanwhile, prepare a casserole (smaller than the cake), preferably lined with cling film (to be easy to remove), pour the strained jelly and let it cool very well.
Cream-mix the cream with the sugar until it doubles in volume and fluffy, add the mascarpone and the essence, mix until it is homogenous.
Assembly-on a plate we place the first sheet of countertop-syrup-we add cream (with a posh we made moate on the edge, we add 1/3 cream and on top the jelly, 1/3 cream, of 2 sheet of countertop-syrup-we moate of cream.
Let it cool for a few hours, then decorate as you like