300 g eggs

180 g sugar

140 g rice flour

40 g corn flour

60 g cocoa

4 tsp gluten-free baking powder

90 g water

90 g Essence Butter Oil

1 tsp coffee powder

Step 1:
Start by beating egg whites and sugar together. Then, gently combine them with the yolks. Mix flour, baking powder, cocoa, and coffee in a separate bowl. In another bowl, combine water and oil. Add the contents of both bowls alternately to the whipped foam. Mix briefly to prevent the dough from falling. Pour the mixture into a 22 cm rim and bake it for about 50 minutes at 150°C. After baking and cooling, cut the sponge cake into four equal layers.
Step 2:
For the bottom tier, triple the quantities for the essential cake mix, then spoon into a ready-lined deep round 30cm cake tin. Bake for 2 hours and 15 minutes on the middle shelf until risen and cooked through as before. While this cooks, make up a quadruple batch of the syrup - this will be enough for all three cakes. Cool and drench the cake with syrup as before.
Step 3:
For the middle and top tiers, double the quantities for the essential cake mix, then spoon it into ready-lined 15cm and 23cm cake tins, filling each to about two-thirds full. Bake them together on the middle shelf, taking the small cake out after 1 hour and 15 minutes and leaving the giant cake to cook for 1 hour and 30 minutes. If your oven has hot spots, quickly move the cakes around after 50 minutes. Cool and drench with syrup as before.
Step 4:
Make the buttercream as in the basic recipe to layer and cover the cakes. You will need 5 times the bare quantity, so split your weighed-out quantities in two before you start mixing. Weigh out the buttercream - you will need approximately 400g for the 15cm cake, 600g for the 23cm cake, and 1.3kg for the 30cm cake. Spread a little buttercream over the 15cm cake board. Level the top of the cake if needed, then upturn the 15cm cake onto it. Split into three using a bread knife. Mark the front of the cake on each layer before lifting it off, using toothpicks to reassemble it in precisely the right way. Take the top third off first (what was the bottom of the cake) and set aside. Carefully cut the middle layer and set that aside, too. A flat baking sheet or cake lifter can be very helpful here to slide the cake layers off and then back onto each other.
Step 5:
Spread a layer of buttercream over the cake on the board. Return the middle layer, lining up the toothpick markings, then spread another layer of buttercream. Add a little jam, dotting it over, then spread evenly. Top with the final piece of cake, then dust off any crumbs on or around the cake. Sit the entire cake on a large sheet of baking parchment.
Step 6:
Spread the rest of the buttercream, starting with the top, then smooth and paddle it around the sides and down to the board. Repeat the whole process with the remaining cakes, using the corresponding boards and the different quantities of buttercream. The cakes are now ready to be iced. If needed, you can leave them overnight, loosely covered with cling film.
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Icing and decoration are highly individualized and depend on the client's personal preferences and style.