👩🍳 Instructions:
1. Make the Sponge Cake:
- Preheat oven to 180°C / 350°F. Line and grease a round 9-inch pan.
- Beat the eggs, sugar, and vanilla over a double boiler until warm and foamy.
- Remove from heat and continue beating until thick and pale.
- Gently fold in sifted flour and salt.
- Pour a thin layer (just enough to cover the base) into the pan and bake for 10–15 minutes.
- Repeat until you have 5–6 thin layers. Let them cool.
2. Prepare the Chocolate Cream:
- Melt chocolate over a double boiler and let it cool slightly.
- Beat butter and powdered sugar until fluffy.
- Gradually add melted chocolate and beat until smooth. Add rum if desired.
3. Assemble the Cake:
- Stack the layers with chocolate cream between each (optional: spread a thin layer of jam on each before the cream).
- Leave the top bare for now. Wrap and refrigerate for 30 minutes to set.
4. Create the Fan Effect:
- Slice the cake in half.
- Take each half and cut it into equal slices (like cutting a pie — about 5 slices per half).
- Arrange each slice standing up on a platter, slightly overlapping, to form a fan shape.
5. Glaze and Decorate:
- Melt chocolate with oil or butter for a smooth glaze.
- Drizzle or brush the tops of the fan slices.
- Chill until set. Decorate with powdered sugar, nuts, or candied fruit if desired.
💡 Tips:
- Use hazelnut sponge instead of plain for a deeper flavor.
- Let the cake chill well before slicing to make clean cuts.
- Serve on a flat platter or board so the fan shape holds beautifully.
Would you like a step-by-step illustrated version, a video script, or a flavored variation (like mocha or raspberry cream)?
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