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| ●Plain Cake |
(Photo #1)
(Photo #2)
(Photo #3)
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Combine eggs and sugar in a saucepan. Beat over low heat.
Remove the saucepan from the heat when the mixture gets lukewarm. Continue beating until heavy and creamy. (Photo #1)
Sift flour into the saucepan. Blend.
Stir in lukewarm milk. (Photo #2)
Transfer the batter into a round pan, up to 4cm in depth. Bake in a preheated oven at 180 °C (356 °F) for 15 to 20 minutes until golden. (Photo #3)
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| ●Cocoa Cake |
(Photo #1)
(Photo #2)
(Photo #3)
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Combine eggs and sugar in a saucepan. Beat over low heat.
Remove the saucepan from the heat when the mixture gets lukewarm. Continue beating until heavy and creamy. (Photo #1)
Sift together flour and cocoa powder into the saucepan. Blend.
Stir in lukewarm milk. (Photo #2)
Transfer the batter into a round pan, up to 4cm in depth. Bake in a preheated oven at 180 °C (356 °F) for 15 to 20 minutes until golden. (Photo #3)
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| ●Filling & Frosting |
(Photo #1)
(Photo #2)
(Photo #3)
(Photo #4)
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Add sugar to fresh cream. Beat until almost stiff.
Divide sugar syrup evenly into two containers. Add orange liqueur to one, rum to the other.
Slice each cake horizontally into three layers, each 5mm to 1cm thick. (Photo #1)
Brush the rum syrup onto one cocoa cake layer, then spread whipped cream over it.
Place a plain cake layer on top. Brush with the orange liqueur syrup, then spread whipped cream over it. (Photo #2)
Repeat steps ＃４−＃５ twice to make a six layer cake. (Photo #3)
Frost the top and side with whipped cream. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 15cm round cake mold |
408kcal |
150 minutes |
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| whole eggs |
100g |
| sugar |
50g |
| cake flour |
50g |
| milk |
20g |
| whole eggs |
100g |
| sugar |
50g |
| cake flour |
40g |
| cocoa powder |
10g |
| milk |
30g |
| whipping cream |
200g |
| sugar |
20g |
| sugar syrup |
100g |
| orange liqueur |
5g |
| rum |
5g |
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