Table of contents:
- Ingredients for Chocolate Cream Sponge Cake
- Method for preparing airy sponge cake with chocolate cream
Video: Airy Sponge Cake With Chocolate Cream. Step-by-step Recipe With Photo
Sponge cake with chocolate cream - light, fluffy and airy, with a delicate fondant cream based on milk powder, cocoa and cream. It will take very little time to prepare this dessert, and the products are simple, inexpensive and affordable. Homemade cakes for evening tea are pleasant and cozy moments of life that any housewife can organize for her family or friends.
The coconut flakes in this recipe can be substituted for toasted and finely chopped walnuts.
- Cooking time: 1 hour
- Servings: 8
Ingredients for Chocolate Cream Sponge Cake
For the test:
- 5 chicken eggs;
- 1 cup granulated sugar;
- 1 cup wheat flour
- 1 teaspoon baking powder
- 50 g butter.
For the cream:
- 3 tablespoons of cocoa;
- 4 tablespoons milk powder;
- 100 g granulated sugar;
- 150 ml of 10% cream;
- 70 g butter;
- candied fruits and coconut flakes for decoration.
Method for preparing airy sponge cake with chocolate cream
We make a biscuit base. Break fresh eggs into a bowl, add granulated sugar. Always use fine white sugar or icing sugar for biscuits.
Grind the sugar with eggs, leave it for a few minutes so that the sugar is “soaked”.
Beat the sugar and egg mixture with a mixer for 6 minutes. The whipped mass should be light, thick and fluffy, without undissolved grains of granulated sugar.
Next, add in small portions wheat flour mixed with baking powder. At this stage, it is better to sift the flour, so the biscuit will come out more fluffy.
Add melted butter to the dough, mix and you can bake the cake.
Pour the dough into a mold covered with oiled parchment, send it to an oven heated to 175 degrees, bake for 30 minutes.
During the baking process, you do not need to open the oven door - the cake will settle in this case.
Making chocolate cream. Mix cocoa powder, powdered milk or dry cream, granulated sugar in a bowl. Put diced butter in liquid 10% cream, heat until the butter melts completely.
Pour the hot mixture into a bowl of dry ingredients and stir.
We put the cream in a water bath, whisk, heat it to 80 degrees Celsius, then cool it. If there are lumps of powdered milk in the cream, then beat it with a mixer at high speed, the cream will become smooth and fluffy.
Trim the biscuit - cut the edges, cut in half into two identical cakes.
We spread half of the chocolate cream on the first cake.
Sprinkle the cream generously with coconut.
Place the second biscuit, cover it with the remaining chocolate cream.
Sprinkle the sponge cake with coconut flakes, cut the same cakes with a sharp knife. We decorate each cake with multi-colored candied fruits.
We put the cakes in the refrigerator for several hours so that the cream solidifies well. Serving biscuit cake with chocolate cream for tea or coffee. Bon Appetit!
Council. Freshly baked sponge cake is difficult to cut, be sure to let it cool completely. Experienced pastry chefs often prepare biscuits in advance, leave them overnight to make the biscuit "ripe". Confectionery made from ripe biscuits tastes better.