Combine egg yolks with half the sugar and whisk until you obtain a light and creamy mixture.
In another bowl, combine the remaining sugar and egg whites. Whisk until stiff peaks form.
Gently combine egg whites mixture with egg yolks cream with a spatula.
Add sifted flour and incorporate it with a spatula (mix from the bottom up).
Pour half of the cake mixture into one cake pan, and the other half into another cake pan. (We recommend using 2 cake pans, but if you only have 1, you will need to repeat this process a 2nd time.) Level it gently with a spatula.
Bake for 15 minutes. Remove from the heat and let it cool completely before removing the cake.
Cream
Whisk egg yolks with sugar until light and creamy.
In another bowl, whisk egg whites until stiff peaks form.
Combine mascarpone cheese with egg yolks mixture.
Gently combine egg whites mixture with egg yolks cream with a spatula.
Place the first cake disk on a large cake serving plate. Moisten it with coffee using a pastry brush.
Cover the cake disc with mascarpone cream and level it with a spatula.
Cover with the second cake disc and moisten it with coffee using a pastry brush.
Cover the entire cake with a thick layer of cream.
Level the cake and the sides.
Refrigerate for at least 4 hours.
Sprinkle with cocoa powder and chocolate shavings.