Separate the yolks from the whites.
Beat the egg whites with a pinch of salt, add the vanilla sugar (I made the vanilla sugar powder) and beat them at low speed, then add the sugar little by little. The composition had to come out like a meringue.
Beat the yolks with the oil added gradually just like mayonnaise, also at low speed from the mixer and incorporate them into the meringue composition.
Mix the flour with the 2 teaspoons of baking powder. Gradually add the flour to the composition and mix lightly, from top to bottom with a wooden spoon.
The cocoa is placed in a small bowl where it is mixed with water.
Pour three quarters of the composition into the two trays lined with baking paper (I usually use baking paper only on the bottom of the tray, grease the rest with oil) and in the remaining composition add cocoa which is already like a paste and mix well. Pour it evenly into the composition of the trays. With the help of a knife, the mosaic is made above the cakes.
Place in a preheated oven for 30-40 minutes. The test is done with a toothpick.
Let them cool and then we can cut them.