leaf we prepare it as follows: we separate the yolks from the egg whites; beat the egg whites, then gradually add the sugar, beating continuously, then add the flour, the yolks rubbed with oil and a pinch of salt and almond essence, mixing with a spatula from top to bottom.
In a cake tin greased with oil and lined with flour or baking paper, add the mixture and put it in the preheated oven. We do the toothpick test to see when it's ready.
Meanwhile, boil the water and sugar for syrup. When it cools, add the rum essence.
We prepare the truffle cream and rum according to the instructions on the package.
The cold countertop is cut into 3 parts, syruped, put the cream between the countertops and left to cool until the next day. I made it in the evening and decorated it the next day but if you make it in the morning you can make it decorate in the afternoon.
Chocolate icing is made this way: put the chocolate in a bain-marie until it melts, separately in another bowl put the milk, butter, whipped cream, sugar and bring to the boil; add over melted chocolate, chewing constantly.
Add the icing on the cake and garnish with whipped cream all around.