Traditional recipes

Chocolate and whipped cream cake

Chocolate and whipped cream cake

Each of the 2 countertops is made from from:

5 eggs, 5 tablespoons sugar, 5 tablespoons flour, 1 pinch of salt, half an envelope of baking powder. Thus, separate the egg whites from the yolks, beat the egg whites with a pinch of salt and then gradually add the 5 tablespoons of sugar, add the yolks over the hard meringue together with the baking powder and a tablespoon of water.

Bake 2 worktops for 20-25 minutes each until they pass the toothpick test.


5 whole eggs are homogenized with 10 tablespoons of sugar with the mixer, until a thick white cream is formed.

Meanwhile, put a pan on the fire with water and put the yolk cream on the steam and add 2 tablespoons of cocoa.

Leave the cream to cool, meanwhile mix the butter butter and then gradually add the cooled cream.

The cooled tops are cut in 2 each, resulting in 4 sheets of cake top.

Liquid whipped cream is mixed with a whipped cream hardener.

Fill the countertops with cream and dress in whipped cream.

It is decorated according to preferences.