Imported from Instagram
Sponge Cake with Chocolate Cream
A classic sponge cake with two types of cream: plain and chocolate. The layers are soaked with a syrup made from juice, sugar, and wine, and the cake is decorated with nuts, crumbs, marmalade, or fruit.
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Ingredients
- Wheat flour (Sift)
- Sugar (For the batter and cream)
- Potato starch
- Eggs (Use the yolks and whites separately)
- Vanilla (To taste)
- Lemon zest (The quantity is unreadable in the OCR frame)
- Cocoa powder (Alternative: 50 g grated chocolate for the chocolate portion of the cream; the source also mentions 2 spoonfuls of cocoa, but the unit of measurement is not specified)
- 50 g Grated chocolate (Alternative to cocoa powder for the chocolate cream)
- Juice (For the syrup)
- Wine (For the syrup)
- Nuts (For coating; may be replaced with crumbs)
- Crumbs (Alternative to nuts for coating)
- Marmalade or fruit (For decoration, optional)
Steps
- 1
Beat the egg yolks with the sugar until pale.
- 2
Sift the flour, add it to the beaten yolks, and mix.
- 3
Add the vanilla and, as mentioned in the source, the lemon zest.
- 4
Beat the egg whites until stiff.
- 5
Fold half of the beaten egg whites into the batter, then add the remainder and gently fold with a spoon.
- 6
Transfer the batter to a pan and bake for approximately 30 minutes. The source does not specify the baking temperature.
- 7
Let the finished sponge cool.
- 8
For the cream, place the egg yolks and sugar in a saucepan set over hot water and heat, first over low heat and then over higher heat, without allowing the mixture to thicken into a custard.
- 9
Remove the cream base from the heat, stir, and cool gradually.
- 10
Cream the butter with the egg-yolk mixture.
- 11
Divide the cream in half. Add 2 spoonfuls of cocoa powder or 50 g grated chocolate to one half and beat thoroughly.
- 12
Cut the sponge in half.
- 13
Prepare a syrup from the juice, sugar, and wine, and soak both sponge layers with it. The exact syrup proportions are unreadable in the source.
- 14
Spread the dark chocolate cream over one sponge layer and cover with the second layer.
- 15
Coat the top and sides of the cake with the plain cream.
- 16
Coat the cake with grated chocolate, nuts, or crumbs.
- 17
Decorate with marmalade or fruit, if desired, as shown in the illustration in the source.
Notes
The OCR frames contain only part of the recipe: the quantities of most ingredients, the exact proportions of the cream and syrup, the baking temperature, and the amount of butter could not be read reliably. They have not been reconstructed in order to avoid inventing information.
Nutrition per serving
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