The perfect cake for any muffin enthusiast. Prepare this delightful cake full of flavor and joy!
Ingredients
Sponge Cake
- Eggs 6 pieces
- Baking powder 1 teaspoon
- Vinegar 1 tablespoon
- Wheat flour 1 cup
- Sugar 1.5 cups
- Salt a pinch
- Potato flour 1/2 cup
Cream Filling
- Mascarpone cheese 500 g
- Heavy cream (30% or 36%) 300 ml
- Powdered sugar 4 tablespoons
- Vanilla cappuccino 3 tablespoons
- Whipped cream stabilizer 1 package
Syrup
- Tea 100 ml
- Vodka 50 ml
- Lemon (to taste)
- Sugar (to taste)
Additional
- Food coloring for cakes (pink, yellow, and purple)
- White chocolate 2 packs
Preparation
Sponge Cake:
- Ensure eggs are at room temperature. Separate egg whites from yolks and beat the whites with a pinch of salt until stiff peaks form. Gradually add sugar (one tablespoon at a time) while mixing until the meringue is glossy.
- In a separate bowl, mix egg yolks with baking powder and vinegar. The bowl should be tall because the mixture will expand quickly. Add this mixture to the beaten egg whites and mix.
- Gradually fold in the sifted wheat flour and potato flour twice. At this stage, only use a spatula. Pour the batter into a giant cupcake mold and bake at 170°C for about 35 minutes. Let the sponge cake cool in the mold. Once cooled, divide it: the bottom into 4 parts, the top into 3.
Cupcake Top:
- Melt the white chocolate in a double boiler. Pour the melted chocolate into a clean and dry cupcake mold, then gently rotate it in your hands to coat the sides of the mold with chocolate. Once the chocolate sets, gently remove it from the mold.
- Whip half of the cream until semi-stiff peaks form, then add powdered sugar. Once stiff (be careful not to overmix!), reduce the mixer speed and add the mascarpone cheese (from one pack) tablespoon by tablespoon. Mix until smooth. Finally, add the vanilla cappuccino and mix until combined.
- Mix the ingredients for the syrup. Place the bottom part of the cupcake in the chocolate basket, soak it with syrup, spread a layer of cream (about 3 heaping tablespoons of cream), and cover with another layer of sponge cake. Repeat this process until the entire cupcake is assembled. Finally, generously cover the sides of the cupcake top with the mascarpone cream. Chill the cake in the refrigerator.
- Whip the remaining cream until semi-stiff peaks form, then add powdered sugar mixed with whipped cream stabilizer, and mix together briefly. Reduce the mixer speed and add the remaining mascarpone cheese tablespoon by tablespoon. Mix until smooth. Divide the cream into 3 portions. Add a few drops of food coloring to each portion and mix well.
- Use a #2D piping tip to make roses (I used a double pastry bag for this – yellow and pink colors), use a #22 tip to make small purple flowers, and a #366 tip for leaves (I mixed the leftover cream).
- Chill the cake in the refrigerator before serving.
