Turn the oven to 180 degrees C.
Melt in a bain marie, the chocolate broken into pieces, together with the butter.
Stir until the composition is well blended, then let it cool until you prepare the meringue.
Separate the egg whites from the yolks and sprinkle salt over them.
Mix the egg whites, then gradually add the sugar and mix again until you get a firm meringue.
Incorporate the meringue into the chocolate composition, using a spatula.
Gradually incorporate the ground walnuts, the baking soda quenched in lemon juice, then the sifted flour together with the baking powder.
Homogenize the composition after each addition.
Line the tray with baking paper at the base, and grease the walls with a little oil and powder them with powdered sugar.
As I said before, the sugar on the walls of the tray has the role of detaching the baked countertop from the walls, it is more efficient than flour (trick learned from Vlăduț, the chef from Neatza with Răzvan and Dani).
Bake the top for 30-35 minutes at 180 degrees, then let it cool for 10-15 minutes.
We prepare the vanilla cream
Rub the yolks with a pinch of salt and sugar, then dilute them with a little cold milk and add the flour mixed with the starch.
We add the rest of the milk hot over the above composition.
Boil the vanilla cream until it thickens like a pudding, then turn off the heat, add the essence and cover with cling film.
Let the cream cool, and when it is completely cooled, add the soft butter, mixed with the vanilla sugar.
We prepare the dark chocolate cream.
Heat the cream, without letting it reach boiling point.
Break the chocolate into small pieces and add it over the heated cream.
Stir vigorously until the cream is smooth, then add the essence and let it cool.
When it is well cooled, we put the mixer in it and mix it until it becomes creamy and we incorporate the mascarpone in it.
We were assembling the cake
Cut the top into two parts, place the top on the plate and surround it with the removable baking ring.
We syrup it with the cooled syrup, prepared by boiling the water with the sugar and adding the rum essence at the end.
Spread half of the vanilla cream over the counter, then place over it the biscuits lightly passed through the syrup.
We spread the rest of the cream, but we also stop for a little decoration, and on top of the cream we place the second part of the countertop in syrup beforehand.
Let the cake cool for about an hour, so that the layers settle well.
Then remove the removable ring and decorate the cake with chocolate cream.
Spread half of the cream over the cake, and with the other half decorate the cake on top with a posh with dui, creating roses.
With the rest of the white cream we write “Happy Birthday” and we provide the support for the sugar paste roses.