The calculation is for a 20cm ring mold.
- The eggs should be at room temperature. Heat the oil a little (until slightly warm), add cocoa, mix, add milk and salt. Sift flour with baking powder. Divide the eggs into whites and yolks.
- Beat the whites, gradually adding half of the sugar (65 g / 2.30 oz), until peaks. Then beat the yolks separately with the second part of sugar (65 g / 2.30 oz), until their volume increases 4-5 times.
- Then add the mixture of cocoa and vegetable oil to the yolks, mix well with a spatula. Add egg whites in portions, stirring gently. Then add sifted flour with baking powder in portions, mix well. Bake at 170-175C (340-355F) for 35-40 minutes. Check the readiness with a toothpick, it should be dry and clean!
- Leave the sponge cake to cool in the oven. Remove the completely cooled sponge cake from the mold, wrap it in a cling film or plastic food bag, leave to "ripen" for 2-3 hours.
I usually make meringues a day before.
- Egg whites should be at room temperature. Mix sugar and water in a saucepan, put on the stove at low heat. The sugar syrup should be boiled until the temperature is 120C (250F) (you need a kitchen thermometer to measure the temperature). When the syrup reaches the temperature of 106C (220F), start whipping the whites at a low speed, increasing it gradually, as the temperature rises.
Continue to beat at maximum speed and trickle the sugar syrup (it is important that the syrup does not fall on the whisk). Whisk until 43-40C (105-110F). At the end add confectioners sugar, whisk again until combined. Form a meringue on the baking paper using a pastry bag (you can use a curly piping tip). Bake at 75C (165F) for 2 hours in the convection mode.
I make two types of cream.
For the first, you need to whip 200 g (7.05 oz) of butter at room temperature for 2-3 minutes at maximum speed, until its volume increases. Spoon in the caramel spread and the cocoa. Whip until combined and increased in volume. For the second cream, whip 100 g (3.55 oz) of butter at room temperature for 2-3 minutes at maximum speed, until the volume increases. Add chilled condensed milk and vanilla paste in portions.
The nuts should be chopped in large pieces.
- Divide the sponge biscuit into 2 cake layers.
- Soak the cake layer with baileys or coffee syrup, if needed.
- Put 200 g (7.05 oz) of the first cream (with caramel spread) on top of the cake layer, add 80 g (2.80 oz) of nuts, and put 80 g (7.05 oz) of the second cream (with sweetened condensed milk) around the edges (on sides).
- Cover with the second cake layer (it can be soaked as well), put a thin layer of cream, followed by meringue, cream, nuts and continue in this way, forming a meringue "heap"
- Decorate the cake with nuts, chocolate thread, if desired.
- Put in the fridge for 12 hours.