Cake with mascarpone cream and cocoa

Preparation

1. We put in the glass the nuts, the cake (or cookies) and the oat flakes. we program 10 seconds, speed 10. We reserve in a small bowl. We wash and dry the glass.

2. We separate the whites from the yolks.

3. We fit the butterfly in the blades and put the egg whites in the glass. We ride them during 4 minutes at speed 3'5. Remove the butterfly and reserve the egg whites in a large bowl.

4. We fit the butterfly back into the blades of the glass. We put in it the yolks, sugar and rum. we program 2 minutes, speed 4.

5. We incorporate the mixture of cake, yeast and nuts that we have chopped at the beginning. We also add the yeast. we program 20 seconds, speed 4.

6. We put everything in the bowl where we have the whites and mix with the spatula, with enveloping movements.

7. We pour our mixture into a small mold (about 18 or 20 centimeters in diameter), removable, previously greased.

8. Bake at 150º for approximately 30 minutes.

9. We wash and dry the glass. We put the sugar in it and program 10 seconds, speed 10. We wait a few seconds and add the mascarpone and cocoa. we program 10 seconds, speed 3. We put our cream in a pastry bag and reserve it in the refrigerator.

10. When the cake is done, remove it from the oven and let it cool.

11. We take advantage of the fact that we have the oven on to cook our  puff pastry. Before baking it we have to form the circle. If the mold is 20 centimeters in diameter, we will cut the largest circle, with a diameter of about 22 centimeters (the puff pastry disc will become smaller as it bakes).

12. Paint our puff pastry disc with beaten egg or milk and sprinkle sugar on the surface. Bake the puff pastry for approximately 10 minutes at 200º, or until we see that it is golden.

13. When the cake is cold we open it in half. We put almost all the mascarpone cream as a filling. Cover with the upper part of the cake and put the rest of the cream on top (very little, enough for the puff pastry to adhere). We cover with the puff pastry.

14. We reserve in the refrigerator until serving time.