Finally Found It! My Grandmother’s Recipe! Simple and Delicious

Embark on a culinary journey back in time with this special 100-year-old recipe from my grandmother! Get ready to discover and savor this delicious and straightforward delicacy that has delighted generations. It’s time to revive and celebrate an authentic culinary tradition that was long lost.



  • 4 eggs
  • A pinch of salt
  • 6.35 oz (180g) sugar
  • 3.53 oz (100g) water, at room temperature
  • 4.59 oz (130g) flour
  • 2-3 tablespoons cocoa powder
  • 1 teaspoon baking powder


  • 2 eggs
  • 1.76 oz (50g) sugar
  • 3 tablespoons cornstarch
  • 5.29 oz (150g) condensed milk
  • 8.82 oz (250g) milk
  • Vanilla (to taste)

Butter-added Cream:

  • 7.05 oz (200g) butter, at room temperature

Chocolate Topping:

  • 3 tablespoons cocoa powder
  • 3 tablespoons sugar
  • 3-4 tablespoons heavy cream

Additional Chocolate Topping:

  • 3.53 oz (100g) chocolate



  1. Preheat the oven to 356°F (180°C).
  2. Separate the eggs.
  3. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add 5.64 oz (160g) of sugar and continue beating until stiff.
  4. In another bowl, beat the egg yolks with the remaining sugar until pale.
  5. Add water, sifted flour, cocoa powder, and baking powder to the egg yolk mixture. Mix well until smooth.
  6. Gently fold the beaten egg whites into the egg yolk mixture.
  7. Pour the batter into a greased and floured 20 cm pan.
  8. Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow to cool completely before removing from the pan.


  1. In a saucepan, combine eggs, sugar, cornstarch, condensed milk, and milk.
  2. Cook over low heat, stirring constantly, until thickened.
  3. Remove from heat, add vanilla, and let cool completely.

Butter-added Cream:

  1. Once the cream from earlier is cooled, add the butter and beat until creamy.

Chocolate Topping:

  1. In a saucepan, mix cocoa powder, sugar, and heavy cream.
  2. Cook over low heat until thickened. Let it cool.


  1. Cut the cake horizontally into two layers.
  2. Moisten each layer with sweetened milk to taste.
  3. Spread the cream over each layer of the cake.
  4. Refrigerate for 3-4 hours to set.
  5. Decorate the cake with the chocolate topping and finish decoration as desired.

Enjoy the recipe!

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