Rondine Cake

Nadia GalinovaNadia Galinova
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Rondine Cake
Image: Anonimen
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14/10/2021
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Preparation30 min.
Cooking25 min.
Тotal55 min.
Servings8
"Minutes for Italian classics - Rondine cake"

Ingredients

  • For the cake layers
  • eggs - 6 pcs.
  • sugar - 3 tbsp.
  • cocoa - 2 tbsp.
  • butter - 1 tsp.
  • flour - 2 tbsp.
  • baking powder - 1 tsp.
  • For the syrup
  • orange juice - 3 tbsp.
  • liqueur - 1 tsp.
  • For the cream
  • mascarpone - 10.5 oz (300 g)
  • sour cream - 2 tbsp.
  • whipped cream - 3.4 fl oz (100 ml)
  • milk - 2 tbsp.
  • powdered sugar - 2 tbsp.
  • For sprinkling
  • chocolate - 5.3 oz (150 g)
measures

How to cook

Separate the egg whites from the yolks. Beat the egg whites into a fluffy mixture.

Mix the yolks with the sugar, butter, cocoa, flour and baking powder and beat until you have a smooth mixture.

Gradually pour in small portions the beaten egg whites into the mixture, while stirring gently with a wooden spatula.

Pour the mixture into a rectangular baking pan covered with greased baking paper and flatten it out. Bake it at 200 degrees, with a fan for 20-25 minutes. Leave the cake base to cool and separate it from the paper.

Put it onto a tray. Mix the orange juice and liqueur and pour the mixture over the cake layer evenly.

In a bowl, mix all of the ingredients for the cream and beat them with a mixer for 7-8 minutes. Spread this cream on the cake base and smooth it out. Grate the chocolate evenly on top.

Refrigerate it for 4-5 hours and then serve it.

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