Ingredients:
For the Cake Layers:
3 egg yolks (total weight with shell: 190 grams)
40 grams milk
40 grams cooking oil
1/2 teaspoon vanilla extract
60 grams cake flour
10 grams cocoa powder
For the Meringues:
3 egg whites
1/2 teaspoon lemon juice
50 grams sugar
For the Cream:
100 grams whipped cream
1/2 teaspoon sugar
50 grams cream cheese (optional)
For the Filling:
200 grams dark chocolate
50 grams roasted peanuts
Baking Pan Size: 25×23 cm
Instructions:
Prepare the Cake Layers:
Preheat the oven to 190°C (375°F).
In a mixing bowl, beat the egg yolks, milk, cooking oil, and vanilla extract until well combined.
Sift in the cake flour and cocoa powder into the egg yolk mixture. Gently fold until fully incorporated.
Make the Meringues:
In a separate clean bowl, whip the egg whites and lemon juice until foamy.
Gradually add the sugar while continuing to whip until stiff peaks form.
Combine Batter and Meringue:
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