Vector Cake

Ingredients

Eggs 5

Sugar 175 g

Flour 120 g

Cocoa powder 3 tbsp

Yogurt 400 ml

Gelatin 2 tbsp

Nuts 100 g

Honey

Carefully separate the egg whites from the yolks. Add about 50 grams of sugar to the egg whites and begin whisking. When the mixture becomes smooth and begins to thicken, add the remaining sugar and whisk until stiff peaks form.

Whisk the egg yolks lightly in a separate bowl and add 1-2 tablespoons of egg whites. Mix gently. Add the sifted flour to the beaten egg yolks and mix until lumps form and the mixture remains fairly fluffy.

Set aside a small amount of dough (about 1/4) in a separate bowl and add a small amount of the beaten egg whites. Pour the batter into the pan and place in a preheated oven. Bake the sponge cake for about 20 minutes. Note that the sponge cake should be very thin.

Add the sifted cocoa powder and the remaining egg whites to the remaining batter. Gently mix everything together and place in an ovenproof pan. Bake the chocolate sponge cake for about 35 minutes. After baking, let the layers cool thoroughly.

Once both layers have cooled, assemble the cake. Place the sponge cake in the bottom of a springform pan and soak it in syrup (sugar or honey mixed with water). Place the chocolate sponge cake on top.

Dissolve the gelatin according to the instructions and add it to the yogurt. Mix thoroughly until smooth. Pour the yogurt into the pan and refrigerate the cake for at least 3 hours.

Decorate the top with fresh berries or fruit, citrus fruits, or chocolate-covered nuts (dark, milk, or white).

Bon appétit!