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I sincerely hope that this recipe will help many who are afraid to make this cake. The extensiveness of the recipe does not represent its complexity at all, but the help in making it.
Whether you are a beginner or a person with a long experience in the kitchen, I am convinced that you will succeed if you follow the instructions carefully, and for any doubts and ambiguities, you can contact me.
And now just be brave and remember, THERE IS NO THING YOU CAN'T DO UNLESS YOU DON'T! ;)
Draw 2 circles with a diameter of 20 cm on baking paper with a pencil. Prepare a total of 4 such papers, and then 2 more special papers on which you will draw one circle.
* So: 4 papers x 2 rounds and 2 papers x 1 rounds.
Separate the egg whites from the yolks (for starters only 3 eggs). Whisk the egg whites with a pinch of salt, then add a tablespoon by tablespoon of sugar (3 tablespoons) until the egg whites are firm and shiny. Then reduce the speed of the mixer and add the egg yolks one by one (3 egg yolks).
Sift the flour (3 tablespoons) directly over the beaten eggs, then mix the mixture very gently with a spatula until the eggs and flour are combined into a nice, smooth and uniform mixture, without lumps.
Divide the mixture into 5 circles, three tablespoons each.
* Here's how: Turn a larger baking tray (from the oven), fold it over and stick a piece of paper with 2 circles drawn on it - spread it out and spread the mixture evenly.
Place the other paper on the work surface - spread and spread the mixture evenly (in 2 circles).
Let the third paper be the one where you have only one drawn circle, so also spread the mixture on it and spread it evenly (I put this paper on an inverted round pan).
Preheat the oven to 160 ° C. Put the pan in the oven - be careful, the crusts are literally ready in 2-3 minutes. As soon as they get a nice brown color, take them out of the oven immediately.
Remove the paper from the baking tray, then place another paper with the already smeared mixture on the baking tray and repeat the baking process, after this round, put the 5th crust to bake (round baking tray).
Then, carefully remove the baking paper from each crust - chop it, it should be easy to remove. Stack the biscuits on top of each other and cover them with a cloth while preparing the next round, from the remaining 3 eggs. The procedure is the same.
I write the way my mother conveyed her impressions to me, because she cooked it while I was at work :)
Beat whole eggs and sugar with a mixer until foamy and white. Steam for about 20 minutes, stirring constantly. The cream is ready when you run the cooker through the cream and see the bottom of the pan / bowl.
Then add the chocolate broken into cubes and stir on the steam for a few more minutes until all the chocolate has melted and combined with the eggs. Cover the cream with cling film and cool.
* The cream will be thick but not firm, don't worry, as soon as you combine it with butter, it will be perfect.
Whisk the room temperature butter with a mixer, then add the cream little by little, stirring constantly. When the cream and butter are nicely combined, start filling.
* If possible, use real butter, because the taste is significantly different, and the cream is much tastier.
* If you decide to make the cream first and then the crust, never put the cream in the fridge, because it will shrink so much that you will not be able to spread it. Whisk it with butter just before filling.
Cover the rim of the mold with foil on the inside and place it on a plate of the appropriate size.