Name: Perforated sponge cake slices with egg-yolk and cream fillings – an impressive dessert for festive moments
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 4 eggs; 150 g granulated sugar; 8 g vanilla sugar; 200 ml milk; 200 ml sesame oil (or another neutral oil); 250 g plain flour; 12 g baking powder; a little butter to grease the pan; 800 ml milk; 1 egg yolk; 5 tablespoons cornstarch; 5 tablespoons sugar; 8 g vanilla sugar; 40 g white chocolate; 20 g butter; 400 ml sweetened whipping cream; 2 tablespoons mascarpone; crushed trimmed sponge scraps; zest of 1 lemon (finely grated); powdered sugar

Preparation of the sponge In a bowl, whisk the eggs with both sugars until pale and frothy. Gradually pour in the milk and oil. Sift the flour with the baking powder and gently fold into the mixture. Pour the batter into a greased and floured pan (e.g., 20×30 cm) and bake in a preheated oven at 200 °C for 30 minutes. Let cool.

Creating the holes Remove the cooled sponge from the pan and, using a round cutter or a larger tip of a piping bag, cut regular holes into the surface (about 2 cm in diameter), into which you will fill the egg-yolk cream.

Egg-yolk cream In a saucepan, combine the milk, egg yolk, starch, both sugars and, stirring constantly, heat until thickened. Remove from the heat, stir in the white chocolate broken into pieces and the butter until a smooth cream forms. Fill the individual holes in the sponge with it.

Cream filling Whip the sweetened cream to stiff peaks and finally beat in the mascarpone. Spread the cream evenly over the entire surface of the dessert; it will cover the egg-yolk layer and fill the gaps.

Decoration and resting Mix the crushed pieces of trimmed sponge with the lemon zest and sprinkle this mixture over the top of the slices. Finally, lightly dust with powdered sugar. Refrigerate the dessert for at least 4 hours (ideally overnight) to allow the creams to set.

Cutting and serving Cut with a sharp knife into 12–16 portions. Serve chilled.

Perforated sponge cake slices with egg-yolk and cream fillings – an impressive dessert for festive moments

Perforated sponge cake slices with egg-yolk and cream fillings – an impressive dessert for festive moments

For 12 portions

Ingredients

For the sponge:

For the egg-yolk cream:

For the cream filling:

For decoration:

Preparation procedure

Time required and number of servings

Conclusion

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