Ingredients
Instructions
Base
Beat egg whites with 1 tbsp sugar until stiff peaks form. Beat the remaining sugar with egg yolks, add oil, sifted flour, baking powder, and cocoa. Gently fold in the egg white mixture. Spread the batter on a greased and floured baking sheet. Bake for about 20 minutes at 180°C.
Filling
Bring a larger portion of water to a boil, add half of the sugar and vanilla sugar. In the remaining water, mix Golden Class and cook. Gradually fold in the stiff peaks from 7 egg whites and the second half of the sugar into the hot mixture. Mix cocoa into half of the filling. Spread the light filling on the base, let it set slightly, then add the dark filling. Finish with a layer of whipped cream.
Cream topping
Caramelize sugar, add milk and heat until dissolved. Once cooled, add powdered sugar and whip. Spread on top of the filling. Decorate with grated chocolate.
