How to make
For the layer: beat the egg whites with the sugar into hard snow and add the other products carefully. Bake on greased baking paper in a baking dish with a releasable bottom. Bake at 340°F (170 °C) for 15 minutes, then at 300°F (150 °C) for 30 minutes. It will be drying for most of the time.
For the cream: Beat 12 yolks and 8 tablespoons of sugar on the stove and add 5 tablespoons of cocoa, or 7 oz (200 g) melted chocolate. To the cold cream, add 1 cup (250 g) of soft butter spoon by spoon while continuously beating with a mixer. Set aside 1 cup and keep it refrigerated for smearing on the cake later.
Cut the layer into 2 parts and soak them with rum, then fill with the cream. Decorate the white royal cake as desired.
