Recover two bowls and divide the yolks from the whites; whisk the egg whites with the help of an electric whisk.

Take the bowl with the egg yolks, add the granulated sugar and boiling water.

Beat them too for a few minutes with an electric mixer or using a planetary mixer.

Add vanilla extract to taste (alternatively you can flavor the egg yolks with lemon or orange zest).

Continue to whip for a few minutes until the mixture is smooth and homogeneous.

Take another bowl and sift the flour, yeast and potato starch inside; add them to the egg mixture a little at a time and continue to beat the ingredients.

At this point, add the egg whites, previously whipped until stiff, to the cream obtained.

Gently mix the two compounds with a spatula, being careful not to disassemble them.

In the meantime, grease and flour three pans with an internal diameter of 18 cm.

Pour the mixture obtained, divided equally, into the trays and place them in the preheated oven. Cook in static mode for about 25 minutes at 180 °. After the time has elapsed, take the three sponge cakes out of the oven and let them cool a little. Then, overturn them by removing them from the trays and, placing them on a sheet of parchment paper placed on the wire rack, allow them to cool completely.

To prepare the syrup that will be used to soak the sponge cake, take a saucepan and boil the water with the granulated sugar in it until it is completely dissolved; then add the rum too. Turn off the heat and let it cool.

To prepare the cream for the filling, have a bowl and whisk all the cream (600g) inside with whips.

In another container pour the ricotta and the icing sugar; also mount them with electric whips.

Add the chocolate chips to the dough.

Finally, add 200 g of previously whipped cream.

Gently mix all the ingredients of the filling with a spatula.

At this point, recover the sponge cake discs, now cooled, and divide each of them in half. Pour the syrup on their surface in order to soften and flavor them.

Take a tray, pour a little melted chocolate in the center, so that the first disc of sponge cake remains firm, and lay it on top.

Spread the Nutella on the surface of the first disk, previously heated (place the jar inside the microwave at 500 watts for about 40 seconds; this operation will allow you to spread the chocolate cream better).

At this point, spread the ricotta cream too, leveling it with a spatula. (To avoid dirtying the tray, lay some sheets of parchment paper on its base which you will later discard).

Place the second disc of sponge cake on top.

This is the result of the various layers placed one on top of the other with the accompanying filling in the middle of each.

Take another 200 g of whipped cream and place it over the entire surface of the cake.

Once completely filled, place it in the refrigerator to let it cool.

At this point, to create the chocolate ganache, take a saucepan and insert the chocolate, 100 g of whipped cream and butter into it. Once the ingredients have melted, when they reach 36 ° in temperature, place them in a piping bag.

Collect the cooled cake and cover its top with the poured chocolate left to cool. Level it with the help of a spatula by letting drops fall sideways in order to create the typical effect of the Drip cake.

Now take another pastry bag and fill it with the remaining 100 g of whipped cream.

Create your decoration on the surface of the cake by making many small wisps of cream alternating with cookies.

Change the tip of the pastry bag for the final decoration at the base of the cake. (This step is optional, alternatively continue with the same tip).

Remove the parchment paper from the tray and form all the cream decoration on the base of the first disc.

Your Drip cake will be finished and ready to be enjoyed.