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If you don’t know which dessert to prepare for Sunday coffee, you can try the following recipe. Thanks to it you’ll try a new cake that your relatives can then taste and evaluate your effort. You’ll need to prepare ingredients for the batter, for the filling and also separately for the glaze.
Your cake will be ready quickly
For the sponge cake batter prepare:
- 5 eggs
- 125 g powdered sugar
- 125 g flour
- 25 g cocoa
- 400 ml water
- 8 g vanilla sugar
- a pinch of salt
You will also need ingredients for the filling, which include:
- 400 g 40% whipping cream
- 100 ml milk
- 125 g white chocolate
- 75 g honey
- 8 g vanilla sugar
- 10 g gelatin
- 50 ml water.
For the glaze prepare:
- 80 g 30% whipping cream
- 80 g dark chocolate.
First prepare the sponge batter. Beat the eggs and sugar with a mixer set to the highest speed. Mix for about 10 minutes until a fluffy foam forms. Finally add the vanilla sugar and salt and mix thoroughly.
The cake will be baked in 10 minutes
Mix the flour with the baking powder and cocoa. Sift the mixture and add it in small portions to the bowl with the egg whites. Stir carefully so the ingredients combine while the mixture remains fluffy. Pour the mixture onto a baking tray lined with baking paper and bake in the oven at 180 degrees. After ten minutes check the batter with a skewer.
Cut the sponge cake in half. Prepare the cream by mixing the gelatin with water and letting it set. Put the cream into a bowl, add the vanilla sugar and whip until foamy. Then place it in the refrigerator. Heat the milk, but do not let it boil. Add the white chocolate to the milk, wait and stir until smooth. Add the honey and mix all the ingredients. Heat the gelatin so it becomes liquid. Then pour it into the chocolate mixture, stir and cool.
Then it’s time for the whipped cream. Keep mixing and add it in small portions. Spread the cream over half of the sponge cake and cover with the other half. For the glaze heat the cream, but do not let it boil. Add the chocolate, stir with a whisk for a minute until smooth. Then pour over the sponge cake and place in the refrigerator for 6 hours.
