Ingredients for the cake: 230 grams of flour; 200 g in the burro; 250 grams of sugar; 30 grams of cocoa powder; 4 eggs; 1 packet of baking powder 1 packet of vanillin; 1 pinch of salt.

For the filling: quarter of custard; a quarter of a cream; 4-5 macaroons; 50 grams of powdered sugar; 25 grams of sweet cocoa; Sassolino liqueur or Marsala.

Preparation

Combine the egg yolks in a bowl with 100 grams of sugar and worked vigorously with a whisk until mixture is light and fluffy. In another bowl, knead the butter(less than a walnut) with a wooden spoon until it is soft as a cream, then add 100 grams of sugar and stir; stir in the beaten egg and stir to mix well. Beat the egg whites joining a pinch of salt.

Keep aside a tablespoon of flour to the mixture and the remaining incorporatene, proceeding slowly and alternating with the beaten egg whites. Supplemented with yeast(set aside a small needle) and with the vanilla. Divide the mixture into two parts, a somewhat 'more abundant than the other; joined to the poorer the cocoa mixed with the remaining sugar and yeast held by; mix well.

Grease and flour a cake pan, spread in, a spoon, first the compound brown, leaving a space between spoonfuls, then in the blanks, the yellow compound. Bake at 160 ° C for about 40 minuti, then raise the temperature to 180 ° C and cook for 10-15 minuti.minutes baking the cake gently deformed and let it cool. Meanwhile, whip the cream and mix it with the custard amalgamandola well with a whisk.

Cut the cake horizontally in half and, wet the two discs with a little 'liquor, the underlying disk coated with a little 'cream, lean over the other disc, brush the edges of cake with remaining cream and sprinkle with crushed amaretti crumbs to reduce them.

Sprinkle the entire surface with icing sugar brought down by a sieve. Prepare a cardboard cut checkerboard, resting on the cake and sprinkle with cocoa cake, then raise up the card eliminating the need to get more cocoa.

• Doses for 6 people
• Time needed: 2 hours
• Preparation of medium difficulty

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