Stephanie cake

Preparation steps

• Since six cakes are baked for this cake, I baked three crusts at the same time and thus shortened the preparation time. Baking mold with a diameter of 20 cm.
• Whisk the egg whites into a solid mixture first and then add a tablespoon of sugar and egg yolks, stirring constantly. Continue adding sugar and egg yolks and mixing. When the mixture becomes thick and light yellow, add lightly ground almonds, baking powder and oil. Pour the mixture into a mold lined with baking paper and bake in a preheated oven at 170 -180 C for about 10 minutes until the crust is slightly browned. Cool the crust but do not remove the baking paper.
• While the crusts are cooling, prepare the filling. In a deeper bowl that can be used for steaming, put eggs and sugar and mix them frothily, then put the bowl to steam and cook the filling with constant stirring. When the filling starts to thicken, add finely chopped chocolate and cocoa and continue mixing. When the filling covers the underside of the spoon and has a sufficient density, remove it from the steam, cool it for about ten minutes, then mix in the vanilla and rum essence and then add the sliced ​​butter. Continue mixing until the filling and butter are combined and leave the mixture to cool at room temperature. Stir occasionally while cooling.
• Before filling the cake, if the filling is still thinner, just put it in the fridge for a short time so that it only tightens a little, so that it is not very firm and cannot be easily spread over the crust. Separate from the filling 2-3 spoons for coating the cake on the side and divide the rest into five equal parts. On the tray on which the cake will be placed on the table, put the first crust from which you carefully remove the papit, spread it with a fifth of the filling and so on until everything is used up. Coat the cake on the side and lightly load it with a tray or a wooden cutting board. Leave the cake in the fridge for a couple of hours, preferably overnight. The next day, pour melted chocolate over it.
• Lightly mix the rest of the ganaz cream, put it in a pastry bag with a star-shaped extension and decorate the cake.
• Before serving, take the cake out of the fridge and leave it on the room for about 15 minutes. to just relax a little and then cut it into slices and enjoy this chocolate fantasy. Pleasant!