Ingredients:
Counter :
6 eggs
150g powdered sugar
6 tablespoons of red wine
5 tablespoons of cocoa
70 g of flour
a pinch of baking powder
Cream:
6 egg yolks
1 sachet of vanilla sugar
1 teaspoon of rum essence
2 tablespoons of flour
300 ml of milk
250g butter
200g caster sugar
Syrup:
50 ml of water or red wine
1 tablespoon of rum essence
50 g of sugar
Decor:
cocoa or grated chocolate

Method of preparation :
Separate whites from yellows.

In a bowl, mix the egg yolks with the sugar.

In another bowl, mix the dry ingredients: flour, cocoa and baking powder.

Separately, beat the egg whites until stiff, then add them little by little to the yolk mixture.

Add the dry ingredients and mix everything with a spatula from bottom to top.

Pour the composition obtained into a 30×25 cm tray lined with baking paper.

Place the tray in the preheated oven. The top is ready until it passes the toothpick test.

Cream:
In a bowl, mix the egg yolks with the vanilla essence, flour, milk, vanilla sugar and half the amount of caster sugar.

Put the composition in a saucepan and put it over low heat.

Stir occasionally until it starts to thicken and becomes like pudding, then remove from the heat.

Leave to cool aside.

Meanwhile, beat the butter with the remaining powdered sugar until it becomes creamy.

Once the yolk mixture has cooled, add it to the butter, little by little, mixing well.

Next we take care of the meringue.
Beat the egg whites, then gradually add the sugar and continue mixing until you obtain a hard, firm foam.

To make the syrup, mix all the ingredients well until the sugar melts.

Syrup the top with syrup.

Spread the cream evenly on top, then the meringue on top.

The cake is decorated with grated chocolate or cocoa powder.

Before serving, refrigerate for at least two hours or overnight.

Enjoy your food!