Sponge cake with white chocolate and strawberry cream

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   Ingredients you will need: - Eggs, category C1. At room temperature or from the refrigerator - it doesn’t matter. - Sugar. - Flour must be sifted at least twice to make the biscuit dough fluffy and airy. - Salt, vanillin - optional. - Baking powder is needed only if you are not sure. that you beat the eggs correctly. The amount of ingredients is calculated for a mold 18-20 cm in diameter. Preheat the oven to 170 degrees.

2. STEP 2

   

   I separate the eggs into yolks and whites. You don’t have to do this and beat everything at once, but for this you need a powerful mixer. The split method seems much faster to me. Add salt, vanillin and half of the total sugar to the egg whites. Beat until thick and stable foam. The mass remains motionless when the bowl is turned over.

3. STEP 3

   

   Beat the yolks with the second half of the sugar until lightly white. They will increase slightly in size.

4. STEP 4

   

   I combine the yolks with the whites. I don’t beat for a long time, I just mix well until smooth. This is the consistency of beaten eggs should be. In this case, baking powder may not be added.

5. STEP 5

   

   I sift the flour and baking powder in two additions. I stir with gentle movements. I do this briefly, but carefully. There should be no unkneaded lumps of flour left.

6. STEP 6

   

   This is the final dough. Very lush, airy, tender.

7. STEP 7

   

   I bake in a split ring 18 cm in diameter, 9 cm high. The bottom needs to be covered with parchment. I don’t lubricate the walls of the mold with anything. I pour out the dough and level it out. You can knock on the table a couple of times so that there are no voids. I put it in an oven preheated to 170 degrees for 30-35 minutes. But it’s better to focus on your oven. I check the readiness with a wooden stick - it should come out dry and clean. Do not open the oven for the first 20-25 minutes, otherwise the biscuit will fall off.

8. STEP 8

   

   I let the finished sponge cake cool slightly for 10-15 minutes. Then I cut the sponge cake out of the ring using a knife and let it cool completely on a wire rack. I wrap the cooled cake in a bag and put it in the refrigerator for at least 3-4 hours. During this time, the moisture in the biscuit will be evenly distributed, and the cake will not crumble when cutting.

9. STEP 9

   

   And here we have such a beautiful, smooth, soft, tender and fluffy sponge cake! From 3 eggs we get a sponge cake 18 cm in diameter and 6.5 cm in height.

10. STEP 10

    

    Porous, with an excellent structure inside. The biscuit is not dry, elastic, and works great!

11. STEP 11

    

    For impregnation, I combine condensed milk with boiled water and mix well. Ready!

12. STEP 12

    

    For the cream you will need: - eggs, yolk and milk at room temperature - butter 82% fat - salt to taste - white chocolate - corn starch can be replaced with flour - gelatin and water for soaking it - sugar - to taste - strawberries weighing 300 - 350 g.

13. STEP 13

    

    I combine eggs, yolk, salt, sugar, starch and mix well. Then milk room. temperature and bring to a boil over medium heat, stirring constantly.

14. STEP 14

    

    I remove it, add chocolate, stir...

15. STEP 15

    

    Swollen gelatin, stir...

16. STEP 16

    

    Softened or whipped butter. It doesn't matter, it will dissolve anyway. I stir.

17. STEP 17

    

    I set aside a few spoons for the top layer.

18. STEP 18

    

    Wash the strawberries and cut them into 4-6 pieces.

19. STEP 19

    

    Add to the cooled cream.

20. STEP 20

    

    Assembling the cake. I lined the sides of the mold with acetate film. In my case, a stationery folder :) Korzh-impregnation-all cream with strawberries-korzh-propi weave-cream for the top.

21. STEP 21

    

    I put it in the refrigerator to stabilize. I put it away for the night.

22. STEP 22

    

    The next day I remove the ring, the film...

23. STEP 23

    

    And I decorate it at will.

24. STEP 24

    

    And this is such a beautiful summer cake!

25. STEP 25

    

    Enjoy your tea!!!

Comments on the recipe

Ksusha

29.07.2023

4.9

I baked a cake using this recipe. I used mango instead of strawberries (strawberries were out of season). The impregnation was with one mango puree (necessarily through a sieve) 120 g. sugar 100 gr. water. Bring to a boil, cool and soak the cake layers before assembling the cake. And on top, after stabilizing the cake in the refrigerator, I covered it with melted white chocolate. Because my son didn’t want a decoration in the shape of a mango. The cake turned out just amazing!!! I baked it for my son’s 10th birthday (he really asked for a white chocolate cake). The child was delighted and so were the guests:))) The sponge cake melted in your mouth:) Thanks to the author for the amazing cake! I will bake again and again :)