Ingredients:
COCOA SPONGE CAKE:
3 eggs
90g of sugar
75g “00” flour
15g unsweetened cocoa powder
22g seed oil
37g of milk
ICING:
120 g of hazelnut paste
250g mascarpone
30g of condensed milk
250g of cream
50g of sugar
1 pinch of salt
DECORATION:
Hazelnut
Flowers
Advanced icing
Directions:
- Separate the yolks from the whites.
- Whisk the egg whites with the sugar, egg yolks, flour and cocoa until stiff.
- Mix the milk, oil and a little paste on the side. Then join the rest.
- Bake at 320°F (160°) for 45 minutes.
- Cream: mix the mascarpone with the sugar, salt, condensed milk and hazelnut paste. Then add the cream and whisk everything together.
- Assemble and decorate the cake