Ingredients needed for the cookie:
8 eggs
80g flour
1 tablespoon of baking powder
25 g of cocoa
90 ml of milk
80 ml of oil
130 g of crystal sugar
1 tablespoon of squeezed lemon juice
Ingredients needed for the cream and preparation:
350 ml whipped cream
150g of mascarpone
Powdered sugar to taste
1 slag fixer
Mix the slag with the mascarpone and the slag fix.
If desired, add a little powdered sugar.
Preparation of the biskita:
Separate the egg whites from the yolks and put them in the refrigerator to keep cool before mixing them until stiff.
In a clean, deep container, mix the milk and oil, which should be at room temperature, with a spatula.
Through a sieve add the flour mixed with a spoonful of baking powder and cocoa.
Stir lightly.
Then add 8 egg yolks.
Mix them with other ingredients.
Remove the egg whites from the refrigerator, add a spoonful of lemon juice and mix gently, adding 130 g of caster sugar.
Mix until you obtain a stiff egg white.
Add two spoonfuls of stiff egg white to the chocolate mixture and mix gently with a spatula.
Then pour the mixture into stiff egg whites.
Mix lightly from bottom to top with a spatula.
Pour the mixture into a 30 x 40 cm mold covered with baking paper.
Tap a few times with a blunt object so that the bubbles disappear from the cookie.
Bake in an oven preheated to 160°C for approximately 15 minutes.
Be sure to check it with a cakkalik.
Remove the finished bisvit from the oven and let cool.
The biscuit is very delicate, soft and airy.
Cut lengthwise to make two cookies
Cover with cream.
Cover with another part.
Part of the cream can be left and spread over the other part of the biscuit.
Place in the refrigerator to cool the cream a little and pour over the chocolate ganache.
I heated 70 ml of whipped cream to 35% mm
Add 70 g of 60% cocoa chocolate (Lindt) and a spoonful of sugar.
Stir to melt the chocolate.
Cool a little and pour over the white cream.
You can decorate the stake as you wish.
It was perfect for me like that.
Cool the log and cut it into cubes.
