Stelios Parliaros makes one of his favourite sweets, the Serano cake, which requires a little more pastry-making experience but is definitely worth it.
Materials for 12 servings:
For the base
30 gr. cocoa
120 gr. flour for all uses
Five eggs
125 gr. sugar
For the syrup
300 ml of water
200 gr. sugar
50 ml cognac
For the cream
270 gr. couverture 66% cocoa
250 gr. Italian Meringue*
120 gr. cream 36%
600 gr. 36% milk cream whipped into thick form
Procedure
Step 1
Base: Sieve the cocoa together with the flour. Beat the eggs with the sugar in the mixer until fluffy. Pour in the sifted cocoa and flour and mix with a plastic spoon.
Pour into a 24 cm diameter ring and bake in a preheated oven at 180°C for 25 - 30'. Let it cool down. It is better to make it a day in advance to make it easier to cut.
Step 2
Syrup: Boil water and sugar for 2 minutes. Let it cool, and add the cognac.
Cream: Melt the couverture in a bain-marie at 50°C, i.e. just warm, and mix it with the Italian meringue (not too cold). Add the 120 gr. cream and continuing the gentle mixing, also incorporate the thick cream.
Step 3
Assembly: Cut the base into three discs. In a circle or pan with a diameter of 24 cm and a height of 5 cm, place one disk, wet it with the syrup and cover it with a part of the cream.
Continue by repeating the same process on the other two trays, except garnish the third one with the help of a cornet with the rest of the cream after unmolding the dessert.
Step 4
For the Italian meringue: Boil 180 gr. sugar with 40 ml. water until the temperature reaches 115°C. At this stage, beat three egg whites into a meringue.
Continue to boil the sugar until the temperature reaches 123°-125°C and immediately pour it slowly into the meringue, continuing the beating for another 10'. If desired, colour by adding drops of the pastry colour of your choice.
