Directions:

Sponge Layer

1. Beat eggs and sweetener slowly for the first 3 minutes then slowly add the mixer speed and continue beating until triples in size. The mass must be very thick the total beating time is about 10-12 minutes.
2. Slowly sieve in the flour/ baking powder and soda while folding it with the spatula into the egg mass. Right in the end add the nuts.
3. Grease the baking tin, line the bottom with cooking paper, and put the mixture in.
4. Bake at bake fan 180°C for 25 minutes.
   Take the cake out of the oven and let it cool completely.

2 Meringue Layers

Preheat oven to 190°C , Line baking tray with baking paper

1. Take 8 eggs (room temperature, not refrigerated) Separate the egg whites. Make sure there is no yellow in them at all otherwise they will not be able to stiffen up.
2. Add half lemon squeezed and beat it until mass doubled add a pinch of cream tartar r beat it until reaching stiff highs, add sweetener slowly, beat mixture until shiny.
3. On the baking paper sheet put the cake tin you will be using for baking cake, and draw the circle
4. Put meringue mixture inside the circle leaving 1 cm not touching the edge.
5. @ 190°C at fan bake and bake it for 10 minutes then turn the temperature down to 100 °C and bake with the oven door open for 10 minutes, gently close the oven door and continue baking for 50 minutes.
6. Turn off the oven open the oven door slightly and leave the meringue to cool inside the oven.

Repeat the process with the second meringue cake

Chocolate Almond Mud Cake Layer

1. Preheat the oven to 190ºC. Grease a 20cm round springform tin and line the base with baking paper.
2. Cream the butter, sugar, and vanilla until light and fluffy, then beat in the egg yolks. Fold in the melted chocolate and ground almonds.
3. In another bowl beat the egg whites until soft peaks form. Gently fold the whites into the chocolate mixture. Keep folding until there are no white streaks then scoop into the prepared tin.
4. Bake for 20 minutes then reduce the heat to 150˚C for a further 15 minutes or until the cake is firm.
5. Leave in the tin to cool.

The Cream

1. Melt the butter
2. Beat the yolks and 1 tbsp of cold water till combined.
3. Keep beating while adding slowly melted butter over the steaming pot of water
4. Take 100 ml cold milk, natvia sweetener and combine it with protein powder blend it until smooth
5. Beat the milky mass with the yolk mass upon the steaming pot to double in size
   Add a pinch of salt Beat it until almost hot and thick
6. Cover with glad wrap upon the surface of the mass
   Leave to cool

Chocolate Ganache

1. Melt the chocolate in a bowl over a pan of simmering water.
2. Warm the cream in a pan until it just begins to steam.
3. Stir the cream into the melted chocolate gradually
4. Stir in the butter in chunks.
5. Allow the ganache to sit at room temperature to firm up slightly stirring occasionally until needed.

Putting cake together

1.  Cut the sponge in half horizontally.
2. Cut the Chocolate cake horizontally.
3. Cut both Meringue cakes in half horizontally.
4. Place one chocolate cake half into the cake serving platter, put some cream on it, and spread well.
5. Place one half of the meringue over a chocolate cake layer put some cream on it and spread well.
6. Place one sponge cake half over a c meringue cake layer, put some cream on it, and spread well.
7. Place one half of the meringue over a sponge cake layer put some cream on it and spread well.
8. Place one chocolate cake half on the top of the meringue layer, put some cream on it, and spread well.
9. Place one half of the meringue over a chocolate cake layer put some cream on it and spread well.
10. Place one sponge cake half over a meringue cake layer, put some cream on it, and spread well.
11. Place one-half of the meringue over the sponge cake layer and put some cream on it and spread well.
12. Put chocolate ganache distributing it evenly over the whole cake and spread over the sides of the cake from all the angles using a spatula.

Serve with your favorite beverage

Bon Appetit