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For the countertop, first separate the egg whites from the yolks. Mix the egg whites with the salt, and then gradually add, little by little, the caster sugar and the vanilla sugar. Continue mixing and add, in turn, the yolks. When the composition has taken on volume and the sugar is no longer felt, the flour mixed with the baking powder is added in the rain and after incorporating it, the two tablespoons of cocoa are added. When the composition is homogeneous, stop mixing, pour into the baking dish and put in the oven over medium heat until the top grows nicely and browns. Then turn off the heat from the oven, but do not take out the countertop, but let it cool down a bit.
The countertop is cut the next day.
Prepare a cream of mascarpone cream, according to the recipe:
Because the countertop is fluffy and airy, there is no need for syrup. Put the first countertop sheet on the plate, grease it with cream, overlap the second countertop sheet, grease it with mascarpone cream and finally put the third countertop sheet.
Grease the third sheet with 2-3 tablespoons of jam / raspberry jam and side, with a little syrup from the same jam, so that the sugar paste adheres perfectly.
For decoration, knead the sugar paste a little to soften it, then sprinkle powdered sugar on the board and spread with a rolling pin a sheet about 5 mm thick. Sprinkle powdered sugar on the rolling pin, roll the sheet of sugar paste on it and put it on the cake. Mold the sugar paste on the cake, from top to bottom, to adhere perfectly and cut the excess fondant heads all around.
(I mixed these remnants of sugar paste with cocoa, to have a colored fondant, but natural. I made this colored fondant a support for chocolate bottles)
Decorate the cake with decorative ornaments, which must be previously anointed with honey or syrup to stick to the fondant.
Keep the cake cold until it's done.
The cake top is made the day before and cut the next day.
Baking powder is optional. If the ingredients are mixed properly, throughout the preparation of the top composition, there would be no need for baking powder, because the dough grows beautiful anyway. The baking powder makes it fluffier, more airy (what can be seen in the pictures, as can be seen in the pictures and a clicky dough, which did not rise).
When the top is baked, leave it to cool in the oven with the door open.
The cake top is cut the next day.
If the countertop is fluffy and airy, there is no need for syrup.
The amount of mascarpone cream with cream in the recipe is also enough to wrap the cake.
For mascarpone cream with cream it would be preferable to use natural, cold cream.
If you thin the sugar paste too much, there is a risk of it breaking. That is why it would be good to have about 300 grams of paste, and the sheet should not be thinner than 5 mm.
Grease the cake with jam, jam, or honey so that the sugar paste (fondant) sticks well to it. (I used raspberry jam for its taste, which I really like and that's why there are unevenness in the cake.)
If you want to color white sugar paste, you need to use powder dyes, not liquids. I used cocoa, because I don't like artificial colors.