For the countertop beat the egg whites, then gradually add the sugar alternating with water. 2 tablespoons sugar then mix well a tablespoon of water. Rub the yolks with the oil, then add them over the egg whites, stirring gently.
Mix flour, cocoa and baking powder and add a tablespoon to the above composition, stirring gently. We pour the composition in a tray in which we put baking paper and put it in the preheated oven. Bake for about 40 minutes, do the toothpick test.
For the syrup put the water with the sugar on the fire to boil and leave it to boil for a few minutes, then add the essence.
For the cream first beat the whipping cream and put it in the cold. Put gelatin in a bowl with 2 tablespoons of water. Mix the yolks with the powdered sugar and add the milk and orange juice. Put on the fire and stir continuously until it thickens like a thinner cream. Remove from the heat and add the gelatin, stirring until completely dissolved.
Put the mascarpone in a bowl and rub well. Gradually add the yolk cream and then the whipped cream, mixing well.
After the countertop has been scratched, cut it in half.
For assembly, place the first cake top on a plate, lightly syrup it, then put half of the cream. Place the biscuits over the cream, also passed through the syrup, then the rest of the cream and the second half of the syrupy top.
Beat the 500 ml sour cream, coat the cake with whipped cream and garnish as desired.
For decoration I used chocolate ornaments, orange slices and decorative pencils from Dr. Oetker.