Preparation:
Beat the eggs with the sugar until fluffy. Mix the baking powder with the semolina and add to the egg-sugar mixture. Then add the cocoa and mix everything well.
Grease a 25-30 cm baking pan with oil and dust with flour.
Place in the preheated oven and bake for about minutes at 180°C.
White base:
Beat egg whites with sugar, add semolina and vinegar and mix well.
When baking, the white base should crack and rise, but this is normal.
Filling:
Beat the cream with milk. When it is well beaten, add the egg and sugar mixture.
Then add the melted white chocolate and mix well.
White cream:
Combine all ingredients and mix until stiff peaks form.
Finally, you need to layer the cake in the following order: dark base – filling – white base – filling – dark base.
Then spread the outside of the cake evenly with the white cream and sprinkle with some ground hazelnuts and chocolate sprinkles.
ADVERTISEMENT
