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For Countertops proceed as follows: beat the egg whites with a pinch of salt; after hardening add the sugar and continue mixing, then the yolks rubbed with oil and water and mix gently; followed by the flour and cocoa I sifted; the original recipe says that we must use a pot with a diameter of 24-26 cm (it had only two countertops). I used a yena bowl because I don't have a special cake tray and it was more mythical, but taller and I got 3 countertops. Grease the pan with oil and flour, put a baking sheet, pour the dough and leave it in the oven (on low heat it took me 40-45 minutes, but the toothpick test is the safest way to not have a raw countertop) . After it is ready, we leave it to cool and only then we cut it. I also put a handful of coconut in the composition of the countertop.
In the meantime we are preparing syrup: put all the ingredients in a bowl and let it boil until it boils a little, then put it aside to cool.
It follows cream : mix the butter that was at room temperature for 2-3 minutes, then add the powdered sugar, continuing to mix until incorporated; add the yolks, mix, cocoa, mix. I also put a drop of rum essence.
For flavor I used cherries + white chocolate for decoration.
We proceed as follows: we put the first top, we syrup well, the first layer of cream, a little grated white chocolate, the cherries (from which we took out the seeds); then follows the second counter, syrup and add the last layer of cream, white chocolate, cherries; and the last countertop we syrup. Level the edges with the excess cream.
Leave it in the fridge until we make the icing, for which we did the following: I put on the fire the liquid cream, the butter and the pieces of chocolate that I left for a few minutes, until the chocolate melted (it doesn't have to boil!). Remove from the heat and continue to stir until cool. Take the cake out of the fridge and pour the icing (not hot!) From the center to the edges. Garnish as desired, then leave in the fridge for at least 1 hour, 2 before serving.