INGREDIENTS

SPONGE CAKE

• 7 eggs
• 1 cup of sugar
• 1 and 1/4 cups of plain wheat flour
• 1/3 cup of natural cocoa
• 1/2 teaspoon baking powder

SATURATION

• approx. 18 tablespoons of aperol or other alcohol, e.g. Malibu or black tea with lemon + 4 tablespoons of vodka (alcohol can be omitted)

GEAR RATIO

• 500 g mascarpone (chilled)
• 400 g of fudge mass - butterscotch
• 3 bananas
• 1/2 lemon juice
• 200 g of blackcurrants (frozen or fresh) or homemade blackcurrant preserves

THE OCCUPANCY IS MERCURY

• 500 ml cream 30% (very cold)
• 2 tablespoons of vanilla sugar
• 50 g of dark chocolate

PREPARATION

SPONGE CAKE

• Separate the yolks from the proteins, warm to room temperature.
• Line the bottom of a round springform pan with a diameter of 26 cm  with baking paper, fasten the hoop by releasing the rest of the paper outside. Preheat the oven to  170 degrees C.
• Sift the flour into a bowl together with the cocoa and baking powder, set aside. Beat the egg whites for about 2 minutes until they are almost stiff, then gradually add the spoonful of sugar, whisking all the time (about 5 - 6 minutes) to a perfectly stiff foam. After all the sugar has been added, beat the egg whites for about 2-3 minutes, until they are firm and shiny. Then, while still beating, add one yolk at a time (add more only when the earlier portion is beaten with the whites).
• Add the mixture of flour, cocoa and powder (preferably in 3 batches), mixing briefly at the lowest speed of the mixer or, preferably, gently mixing with a spoon. We try not to destroy the compacted foam.
• Put the dough into the mold and put it in the preheated oven. Bake for  about 35 minutes (until the stick is dry). Remove the springform cake from the oven immediately and set it down vigorously. Turn upside down and let cool. You can bake in advance and store in a springform pan, covered with a cloth.

SATURATION

• Cut the cake into 3 horizontal tops. Put the bottom table on a plate, sprinkle with 6 tablespoons of the soaking.

GEAR RATIO

• Place the mascarpone in the mixing bowl, add the butterscotch and beat for about 3 minutes until the cream increases in volume and becomes fluffy. Divide the cream into 2 portions, on 2 tops.
• Spread a thin layer of cream on the lower table top. Peel the bananas, cut into slices and sprinkle with lemon juice. Place one next to the other on a layer of cream.
• Put the rest of the cream from the first portion on top of the bananas. Place the second cake top and sprinkle it with the soaking again. Arrange frozen currants in one layer, close to each other. Cover with the other part of the cream. Arrange the last table top and sprinkle it with the soaking.
• Whip the cream with the addition of vanilla sugar, cover the cake. Put in the fridge for a minimum of 2 hours. In the meantime, cover the sides with grated chocolate.