How to make :
Base: 6 eggs, 12 tsp sugar,6 tbs melted butter, 100 ml milk, 250 gr flour, 11/2 tsp baking powder, 2 tbs cocoa, 11/2 - 2 tsp red food coloring, a pinch of salt.
Preheat the oven at 180 C.
Beat the white eggs with a pinch of salt,until doubled it volume,add the sugar little by little and mix,then add the yolks,milk,melted butter and stir.Sift in the flour,baking powder and cocoa and mix gently,then add red food coloring.
Lay a sheet of proof baking paper in to a 25 cm x 40 cm try, pour the mixture and bake into the oven for 20 - 30 mins.Roll the base like in photo and allow to rest for 20 mins.
Filling: 1750 gr white chocolate, 200 gr double cream, 200 gr ricotta cheese, 1 tsp rum flavoring.
Melt the chocolate with cream on a lower heat and allow to cool into the freezer for 15 mins then beat until fluffy. Separate beat the ricotta cheese with the rum flavoring,add spoon by spoon from this mixture into a chocolate mixture.
Moisture : 150 ml boiled water mixed with 2 tbs raspberry jam.
Roll out the base and pour over the moisture then add the filling and cut in 4 parts. Assemble the cake on a serving plate: roll each part of the base + filling like a spiral,allow to cool for 20-30 mins then cover with 200 ml cold heavy whipping cream.
Decorate with edible sugar pearls and grated red cake base.
A cake for my day...