With a whisk, beat the whole eggs with the sugar. Whip them until the mixture is voluminous to three times as thick. It is important to beat them for a long time. Now start working it by hand and with a wooden spoon gradually incorporate the sifted flour. Make gentle circular movements from the bottom upwards, trying to give the dough air. Pour the mixture into a buttered and floured cake tin. Bake at 180° in a preheated, static oven for about 30/40 minutes. Before baking, do the toothpick test.
Whip the cream with the sugar, then incorporate the mascarpone and finally the chocolate cream. Stuff the cake with cream.
Spread the surface with chocolate cream and decorate with white chocolate beans
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