Mix cocoa and hot milk in a bowl until unified. Sift the flour, the 60 g of sugar, and the baking powder. Place the egg yolks, oil, and vanilla essence in a bowl.
Mix step 3 with step 2. Prepare a meringue with the egg whites and 150 g of sugar.
Gently fold the meringue into the mixture from step 4 with a spatula. Place the mixture in a mold and bake at 350 F for 35 to 45 minutes. Let it cool and unmold.
Mix the evaporated cream, sweetened condensed milk, and heavy cream with a manual whisk until homogeneous.
Combine sugar with a little water just to cover the sugar in a small pot. Place over heat until it reaches the soft ball stage. At the same time, beat the egg whites until frothy.
Add the syrup to the egg whites and continue beating until the mixture is firm and cools down.
Place the cake in a deep dish. Create little holes in the cake (with a toothpick or fork). Add the cream over the cake.
Cover it with plastic wrap and leave it in the refrigerator for at least 1 hour to absorb the three milks cream. Cut the cake with a serrated knife.
Place a piece of the cake on the base of the plate or cardboard. Add dulce de leche (cajeta) to taste. Cover the cake with the other piece of sponge cake. Decorate the cake with the Italian meringue.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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