Homemade Choco-Pie

Whisk the eggs with sugar until fluffy, sift in the dry ingredients and beat again, pour all the batter onto parchment paper, spread evenly, and bake for 15 minutes at 180°C until golden brown.

Then, cut out round shapes from the sponge cake.

Bloom the gelatin in water.

Meanwhile, combine the sugar and water in a saucepan, bring to a boil, reduce heat to medium, add the bloomed gelatin, and stir until completely dissolved.

Remove the syrup from the heat and whip with a mixer for 10-15 minutes until the cream thickens.

Pipe or spoon the cream onto one sponge circle and top with another.