Top: whisk the egg whites with a pinch of salt and sweetener. Add, in turn, the yolks, oil, cold water and vanilla powder, mixing. Usually, I put 7 tablespoons of walnuts and 2 tablespoons of flour on the walnut countertop, but this time I wanted it easier, so I put 2 tablespoons of walnuts and about 7 tablespoons of flour. I specified exactly the weights in the list of ingredients. So add the flour, walnuts and baking powder and mention that it can be mixed with the mixer, keeping its fluffy volume, but mixing gently and mixing after each tablespoon of dry ingredient added. Pour into a baking dish prepared with baking paper and bake for about 27 minutes, over medium heat.
Syrup: boil in a kettle, over low heat, water with the sweetener and orange peel, about 5 minutes, remove the syrup from the heat, leave to cool and add the rum essence. The essences diffuse better in cold liquid (or so I noticed).
Cream stracciatella: beat with mascarpone cream mixer and liquid cream and add the two kinds of chocolate given on the grater, mixing with a spatula or spoon.
Assembly and decoration: cut the top into 3 sheets and syrup. Distribute the cream evenly. Beat the whipped cream until fluffy, slightly soft. Dress the cake with cream. Then the rest of the cream is beaten lightly until it acquires the consistency necessary for the flowers, but be careful not to make it sticky. Garnish the cake with flowers and the ruffles on the edges. Wash the strawberries, toss on a paper towel, cut in half and decorate the cake.
In a kettle, put the dark chocolate icing, butter and milk, boil over low heat, stirring until smooth and lightly thicken. Set aside the icing, leave to cool for 2-3 minutes, then drip over the cake. Refrigerate until ready to serve.
Baking time: approx. 27 min
Preparation time: 2h
Servings: 15 (I got a cake with a diameter of 22 cm, it came out quite high, so the slices will be thinner, so for 15 servings)
If you like my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2020/03/tort-8-martie-cu-nuca-stracciatella.html