INGREDIENTS:
3 eggs;
125 g of flour;
40 g of cocoa;
125 ml of cream for 30% whipped cream;
125 g of sugar;
½ bag of baking powder (5-6 g);
500 g of mascarpone or Philadelphia cream cheese;
70 grams of honey;
200 ml of cream for whipped cream of at least 30%;
100 g of sugar or powdered sugar.
METHOD OF COOKING:

1. Prepare the biscuit. Mix the eggs with the cream with a whisk until smooth.
2. Add sifted cocoa flour.
3. Mix and add sugar and baking powder when there are no more lumps in the composition.
4. Pour the dough into a mold covered with baking paper and spread it in an even layer, shaking the mold slightly.
5. Place the baking sheet in an oven heated to 180°C for 20 minutes.
6. Remove the form, let the sponge cake cool for 5 minutes, then turn it over and remove the baking paper. Leave for 30-40 minutes to cool completely.
7. Prepare the cream. Mix the cream cheese with honey for a few minutes with a mixer until it becomes thick.
8. Beat the whipping cream, when it slightly increases in volume, add sugar and continue to mix until you get a dense and firm composition.
9. Transfer the whipped cream to a bowl with mascarpone and mix with a whisk until a homogeneous, smooth cream is obtained.
10. Cut the biscuit in half.
11. Take one side and place it on a serving plate.
12. Add all the cream and flatten the layer.
13. Cover with the second top, bottom side up.
14. Remove the excess cream from the sides and fill in the empty spaces if necessary.
15. The cake can be served immediately or put in the refrigerator for 2-3 hours.
16. Optionally, if you want a dessert with perfect edges, you can cut them a little.

The recipe is easy and simple to prepare at home. The dessert is incredibly delicious!

We wish you a pleasant appetite in the circle of your loved ones!