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Velvety sponge cake with delicate cream and rich chocolate icing: a quick and elegant dessert

Velvety sponge cake with delicate cream and rich chocolate icing: a quick and elegant dessert

This sponge cake combines fluffy sponge layers with a lightly creamy filling and decadent chocolate frosting, making it a delight for any occasion. Whether you transform it into a layered pie adorned with fruit or enjoy it as is, this cake promises to please everyone.

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Why you will love this recipe:

The quick and easy preparation of this cake is perfect for last-minute desserts, but it doesn't compromise on flavor or texture. The creamy mascarpone filling, combined with the light sponge cake and rich chocolate filling, offers a harmonious blend that will satisfy any sweet tooth.

Perfect occasion:

Ideal for celebrations such as birthdays, anniversaries or any festive gathering. It's also perfect for a weekend treat or as a special dessert after a family dinner. Its elegant appearance and delicious taste make it suitable for both casual and formal environments.

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Decorating Tips:

For a beautiful finish, decorate the top with swirls of whipped cream and arrange fresh berries or fruit slices for a pop of color. Alternatively, you can sprinkle with grated chocolate or cocoa powder for a simple but effective decoration.

Ingredients:

  • For the sponge:
    • 5 egg whites
    • 5 egg yolks
    • 150 g) sugar
    • 150g flour
    • 2 tablespoons of cocoa powder
    • 1/2 teaspoon baking powder
  • For the cream:
    • 300 ml heavy cream (chilled)
    • 250 g of mascarpone
    • 2 tablespoons of powdered sugar
    • Vanilla sugar or vanilla essence
  • For assembly:
    • About 160 g of jam (e.g. redcurrant or cherry)
    • Weak tea or juice to soak the sponge
  • For the chocolate frosting:
    • 1 bar of chocolate (dark or your preference)
    • 1/3 cup heavy cream
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Instructions:

  1. Preparation of the sponge cake: Beat the egg whites until stiff, gradually adding the sugar, then add the yolks one by one. Sift in the flour, cocoa and baking powder, folding gently. Pour the batter into a 22cm springform tin lined with baking paper and bake at 180°C for around 40 to 45 minutes, or until a toothpick comes out clean.
  2. Preparation of the cream: Whisk heavy cream, mascarpone and powdered sugar until thick. Reserve 2 tablespoons for decoration.
  3. Assembly: Once cooled, cut the cookie horizontally. Dip the bottom layer of the springform pan with tea or juice, spread with jam, then with cream. replaces the word nice with emptyp with the second layer of sponge cake, dip again and refrigerate overnight.
  4. Preparation of the icing: Heat the chocolate and cream in a saucepan until smooth. Pour over the cooled cake.
  5. Decoration: Use the reserved cream to make rosettes on it.
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Enjoy this sumptuous cake that combines simplicity and elegance!

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