Separate the egg whites and beat the foam together with the water and sugar, and mix the yolks with the oil.

Easily incorporate the egg whites over the yolks.

Separately, sift the cocoa and flour and add them to the composition, stirring gently from top to bottom.

Pour the composition into the pan and put it in the preheated oven.

For the syrup: 400 ml water, 200 gr sugar, 2 sachets of cappuccino, 1 ampoule of rum

Put water in a saucepan and bring to a boil. When it starts to boil, add the cappuccino and sugar. Boil on low heat for 5 minutes, set aside and allow to cool. Add the rum and mix. .

For the cream: 1 packet of Unirea margarine, 150 g of powdered sugar, 3 egg yolks, 3 tablespoons of cocoa Dr. Oetker, 1 ampoule of rum essence

Mix all ingredients with the vertical mixer.


Cut the top in half, and one part is syruped with half of the syrup. Add the cream and the other piece of countertop and syrup again.

Make a glaze of 150 g powdered sugar, 3 tablespoons cocoa, 2 tablespoons oil and 3 tablespoons of hot water and pour it over the cake. Let cool for about two hours, then cut into slices.

Video: Amandine - Mpari MAbouga (January 2022).