- Separate egg white from yolks and put it in the fridge. Beat the yolks with sugar and cocoa until you get a frothy cream. Melt the butter in a water bath and add it delicately to the other ingredients.
- Whisk the egg white until stiff and add it to the other ingredients, making sure you stir very carefully. Pour the mix on greaseproof paper into a rectangular tray. Bake in pre-heated oven at 180°C for 15 minutes.
- Once the cake has cooled down, whip the cream together with the powdered sugar.
- Cut the cake in half, dover on side with the Sterilgarda whipped cream and put the top half of the cake on top.