Ingredients
The dough
egg
2pc
sugar
200g
7oz
0.80cup
13.40tbsp
honey
60g
2.10oz
4tbsp
butter
70g
2.45oz
0.28cup
4.69tbsp
flour
450g
15.75oz
1.80cup
30.15tbsp
cocoa
30g
1.05oz
2tbsp
salt
pinch
baking soda
6g
0.21oz
0.40tbsp
toasted walnuts
150g
5.25oz
0.60cup
10tbsp
The cream
egg yolk
2pc
sugar
50g
1.75oz
3.35tbsp
cornstarch
35g
1.23oz
2.35tbsp
milk
300ml
9.90fl oz
1.20cup
20tbsp
vanilla sugar (or vanilla paste)
to taste
white chocolate
150g
5.25oz
0.60cup
10tbsp
mascarpone
300g
10.50oz
1.20cup
20tbsp
Method
The dough
- Combine the eggs, salt, sugar, honey and butter, and put over a minimum heat. Stir until the sugar and butter are completely dissolved (do not boil in any case). Add baking soda. Continue stirring; as soon as the mass begins to foam, remove from the heat.
- Gradually add cocoa powder and knead a very soft dough. At the end add nuts.
- Divide the finished dough into the pieces you need. I have 4 pieces, which I immediately rolled out on parchment very thinly into a 25x25cm square and baked in the oven preheated to 356F (180C) for 7-9 minutes.
- I divided the finished cake layers in half.
The cream
- Mix the yolks with sugar and starch, add hot milk. Cook until thickened.
- Remove from heat and add chocolate and vanilla paste.
- Stir, mash with a blender until smooth .
- Cover with cling film and cool completely.
- Combine the custard base with mascarpone, and beat until fluffy.
Cake assembly
- Assemble the cake by alternating the pastry layers and the cream (set aside some cream for garnish).
- Leave the last cake layer without cream; slightly press down with a board with a load, and leave at room temperature for a couple of hours.
- After removing the load, apply a layer of cream and put the cake in the fridge.
- Before serving, decorate with cream and sprinkle with cocoa.
