Recipes

Ingredients

• 6 eggs
• 6 tbsp sugar
• 3.3 tbsp (50 ml) oil
• 6 tbsp flour
• 2 tbsp cocoa powder
• 2.1 cups (0.5 l) milk (for soaking)
• 3 tbsp sugar (for soaking)
• 3 tbsp Nescafé Classic (for soaking)
• 1.1 lb (500 g) whipped cream powder with sweet cream flavor
• 7.1 oz (200 g) powdered sugar
• 2.1 cups (500 ml) cold sparkling water
• 11 oz (300 g) ground Plazma biscuits

Steps

1. Separate 6 egg whites from 6 egg yolks into clean bowls.
2. Whip the egg whites into stiff peaks with a mixer without adding sugar.
3. Add 6 tablespoons of sugar to the whipped egg whites and beat until dissolved.
4. Add the 6 egg yolks and beat to combine.
5. Add 3.3 tbsp (50 ml) of oil and 6 tablespoons of flour, then gently fold them in.
6. Add two tablespoons of cocoa powder and mix into a smooth sponge cake batter.
7. Pour the batter into a greased and floured baking pan.
8. Bake in a preheated oven at 356°F (180°C) (350°F) for about 20 minutes; check with a toothpick to see if it is done.
9. In 0.5 liters of cold milk, add 3 tablespoons of sugar and 3 tablespoons of Nescafé coffee, then stir until dissolved.
10. Whip 1.1 lb (500 g) of whipped cream powder with 7.1 oz (200 g) of powdered sugar and 2.1 cups (500 ml) of cold sparkling water into a firm whipped cream.
11. Divide the whipped cream into two equal parts in two bowls.
12. Into one part of the whipped cream, add 11 oz (300 g) of ground Plazma biscuits and mix well to get the main filling.
13. Trim the baked sponge cake if necessary, then pour half of the cold Nescafé soaking liquid over it so it absorbs well.
14. Spread a layer of plain whipped cream over the cake, and then distribute the Plazma filling over it.
15. Pour the remaining Nescafé liquid over it and, if desired, garnish with the remaining whipped cream, then let it cool and set before serving.