Countertop: Separate the egg whites from the yolks, then beat them with a little salt until they become foam. Add the sugar a little and beat for another 5 minutes until it becomes a fairly rigid composition. Add the yolks and water and mix lightly with a spatula. The flour should be mixed with cocoa and gradually add to the composition while beating with the mixer. Prepare a cake form, previously greased with butter and sprinkled with flour (shake it before putting the composition, and if you keep the form in the fridge for about 30 minutes, the cake will come out of the form more easily when it is ready) and pour composition. Put in the preheated oven for about 30 minutes at 180C at the air function (depending on the oven of each, so try with the tip of a knife after 30 minutes, if it comes out clean, then it's ready). When the baking time is over, open the oven door and leave it ajar for about 15-20 minutes because otherwise it will leave if you take it out immediately, it is important to switch from hot to cold to be easy; it will be left a little anyway but it will be horizontal which is important. Then take it out on a grill and let it cool. For this cake, I needed 2 countertops, so you will repeat the recipe. Countertops will cut much better when cold.
Decorating shells on the cake
Melt in the bain-marie 100gr white pastry chocolate then put only 2 cubes of dark pastry chocolate in a corner of the container in which you melted and mix very lightly only 2-3 times to get some "traces" of dark chocolate in the white one and then pour in the form of making chocolate. Put the form in the fridge and leave it until the final cake is ready to "leave" to celebrate.
If you haven't already bought the sugar paste in the colors you need, you can use white sugar paste and mix it with food color (I only buy the Wilson range, I think it's the best). In order to make a cake from sugar paste, it is very important to have the necessary tools to work in sugar paste, otherwise you will succeed, of course, but it will be very difficult for it to come out exactly. Also, to work the sugar paste easily and without sticking to the shapes, or the table, or the hands, you need Cellulose Gumm, I apologize but I don't know what I could call it in Romanian, it's like powder, put a little in your palms or on the surface where you worked the paste and so it will not stick. Also, when you prepare the sugar paste to cover the cake, it is good to spread it on a piece of silicone (it is especially for pastry) because when you cover the cake, you will lift this silicone surface together with the sugar paste and cover the cake very Easy ; not having this silicone tray, you will risk breaking the sheet of sugar paste when you lift it from the surface you worked on (it happened to me). When working with several colors of paste, it is advisable to keep them closed in plastic bags so as not to harden.
Now that you have the necessary information for the sugar paste, let's start with the decoration of the "fake" cake (the fake cakes and the final plate can be found in specialty pastry shops or on the internet). Place the first fake cake on the final plate but not before putting a few small pieces of sugar paste in a few places on the plate, greasing with a little water (with a brush) to stick and not slip the cake. Prepare the sheet of sugar paste, you will not succeed with one, so you will make 2 that you try to join without being seen using the special "grinder" for the sugar paste cakes. After covering the first cake, place the second one and do the same. Now the imagination begins! If you have the right silicone molds, it will be easier, but be careful to use that powder because otherwise the paste will not come out of the mold! To make an anchor, I tried 8 times until it came out, and everything you see decoration in this cake, it did not come out at first, I often ruined the shapes until I got what I wanted, for this reason , it's good to be calm and have time to deal. When we have the desired shapes ready, we glue them on the fake cake using a damp brush.
When the fake cakes are ready, you can start making them chocolate cream :
Put flour and sugar in a smaller pot, and put this pot in a larger pot with water over low heat (bain-marie), then add warm milk and mix until it becomes a cream. Beat the yolks separately then take a little cream and add to the yolks and then pour in the cream. Let it boil for about 4-5 minutes, then remove from the heat, remove from the large pot of water and add half of the chocolate and stir until smooth. Allow to cool. Melt the other half of the chocolate in a bain-marie and let it cool as well. Mix the melted butter with the sugar well, then add the melted chocolate only if it has cooled, otherwise the composition will spoil! Add the cream and mix until the composition is homogeneous.
Cut the tops with a very sharp knife (or better if you have the special one for the cake) in 2 or 3 parts, depending on how you want the top to be. On a support, place the first layer of countertop and put the cream, try to divide in gal mode to reach you for the whole cake taking into account the fact that the cream is NOT put on the last layer on the surface. I used the 2 countertops to make a 10 cm high cake to be symmetrical with the fake cakes. When you put the 2nd layer on the counter, before putting the cream, sprinkle with a little milk (if there will be no children eating this cake, you can add a tablespoon of brandy in the milk) then the cream, and the same way until you finish the top layers, but be careful, don't sprinkle the last one, it needs to be rigid to hold the sugar paste. For the surface and all around (I forgot all around), use a ganash (the paste will hold much better) and put the cake in the fridge until the next day when it will harden and you will be able to decorate with sugar paste. You will decorate using the steps I explained above, before it is given to the celebrant, you will not put the cake in the fridge because the paste will harden and you will not be able to cut the cake! Don't be scared, it won't spoil!