Sponge cake with cream

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   Let's prepare a biscuit.

2. STEP 2

   

   Break the eggs into a bowl and add regular sugar and vanilla to them (I have a vanilla pod in the container with sugar, so I didn’t add vanilla sugar separately).

3. STEP 3

   

   Beat eggs with sugar for 10 minutes until very fluffy and dense.

4. STEP 4

   

   Mix flour with starch and sift together. In two steps, add this mixture to the egg mass.

5. STEP 5

   

   Using a whisk or spatula, gently stir in the dry ingredients. We act gently, but carefully, there should be no flour lumps left in the mixture.

6. STEP 6

   

   Add coconut flakes (I lightly crushed them in a coffee grinder) and also carefully mix them in.

7. STEP 7

   

   Melt the butter and pour it down the side of the bowl into the dough.

8. STEP 8

   

   Stir the dough until homogeneous and smooth.

9. STEP 9

   

   Line a baking tray with baking paper and pour the dough onto it. Using a spatula, level the dough over the entire surface of the baking sheet.

10. STEP 10

    

    Bake the biscuit at 180 C for about 12-15 minutes. Check readiness by pressing or using a skewer. Let the biscuit cool.

11. STEP 11

    

    Separate the paper from the biscuit and trim the dry edges.

12. STEP 12

    

    Divide the biscuit itself into 3 equal parts.

13. STEP 13

    

    Let's prepare the cream.

14. STEP 14

    

    Fill the gelatin with water and leave to swell.

15. STEP 15

    

    Meanwhile, prepare the custard part of the cream. Pour milk into a saucepan, put on fire and bring to a boil.

16. STEP 16

    

    In a bowl, combine the egg yolks, sugar, starch and vanilla (in this case I did not add vanilla again, since all my sugar is slightly flavored with the pod).

17. STEP 17

    

    Whisk the yolks until smooth.

18. STEP 18

    

    When the milk is hot, carefully pour it into the yolk mixture in a thin stream, while thoroughly mixing the mixture with a whisk.

19. STEP 19

    

    Pour the resulting mass back into the saucepan and put it on the fire.

20. STEP 20

    

    Over medium heat, stirring constantly, cook the cream until thickened. The cream cooks quickly enough, so don’t be distracted, otherwise it may stick to the bottom.

21. STEP 21

    

    Remove the finished custard from the heat and while it is still hot, add the swollen gelatin. Stir thoroughly so that the gelatin disperses into the mass.

22. STEP 22

    

    Break the dark chocolate into small pieces and place it in a large bowl with a sieve on top.

23. STEP 23

    

    Pour the hot cream onto a sieve and wipe it.

24. STEP 24

    

    Leave the cream with chocolate for a few minutes so that the chocolate warms up well.

25. STEP 25

    

    After this, mix the cream thoroughly until the chocolate has completely melted. By the way, at this stage I advise you to try the cream and decide whether there is enough sugar or not, since depending on the bitterness of the chocolate, more sugar may be needed. If suddenly the cream turns out not very sweet, then when you whip the cream, add a couple of tablespoons of powdered sugar to it. Let the resulting cream cool to room temperature.

26. STEP 26

    

    Pour the heavy cream into a tall whipping container and beat until thick cream is obtained.

27. STEP 27

    

    Gently fold in the whipped cream into the cooled chocolate part.

28. STEP 28

    

    We get a very light chocolate cream mousse. Place it in the refrigerator until use.

29. STEP 29

    

    We will also prepare syrup for impregnation.

30. STEP 30

    

    Combine water (I use boiling water) with sugar and stir until the sugar is completely dissolved. Let it cool.

31. STEP 31

    

    If desired, add cognac to the cooled syrup. The syrup is ready.

32. STEP 32

    

    Let's start the assembly. Place one part of the biscuit on the work surface and thoroughly soak it with the prepared syrup.

33. STEP 33

    

    Transfer the finished cream into a pastry bag with a wide round tip and use it to apply a layer of cream onto the biscuit.

34. STEP 34

    

    Cover the cream on top with the second part of the sponge cake, soak it thoroughly and apply a layer of cream.

35. STEP 35

    

    We also apply a layer of cream on the top.

36. STEP 36

    

    We level the cream and, if desired, apply a pattern using a shaped spatula. In this form, put the cake in the refrigerator for a couple of hours.

37. STEP 37

    

    After the required time, we cut our cake into cakes.

38. STEP 38

    

    If desired, each cake is additionally decorated with the remaining cream.

39. STEP 39

    

    I also decorated the cakes with fresh raspberries and coconut slices.

40. STEP 40

    

    That's all. The cakes are ready!

41. STEP 41

    

    You can serve!

42. STEP 42

    

    Bon appetit!

Comments on the recipe

Danela

25.09.2023

5

The beauty is incredible! Thank you! To all chocolate fans, I recommend chocolate sponge cakes.

olgay198108

25.09.2023

4.7

Irish)) Very cool and chic)) You're smart)) The cakes are simply classy - the dream of every sweet tooth)))

Alla

25.09.2023

4.6

Wow! Thanks for this recipe! I will treat my own! And you can try and do it my way

Galina

25.09.2023

4.7

How beautiful everything is!!!

Ira

25.09.2023

4.5

Irisha, excellent pies - sponge cake, cream, berries... by the way, I always wanted to ask you, are they real? So beautiful that they seem like a toy. Thank you very much for the recipe!