Extraordinary cake that will delight at any party. Custard mass, sponge cake, and delicious icing make up a stunning dessert!
Ingredients:
Sponge Cake
- Sugar – 150 g
- Eggs – 2 pcs.
- Cocoa – 1 tablespoon
- Wheat flour – 100 g
- Potato starch – 60 g
Custard Mass
- Vanilla custard – 80 g
- Sugar – 150 g
- Eggs – 5 pcs.
- Butter – 200 g
- Milk 3.2% – 800 ml
Icing
- Sugar – 90 g
- Cocoa – 25 g
- Butter – 220 g
- Milk powder – 220 g
- Water – 120 ml
Additionally:
- Ladyfingers – 180 g
Preparation:
Step 1: Prepare the custard mass Bring 500 ml of milk to a boil with sugar. Separate the egg yolks from the whites. To the remaining cold milk, add custard powder mixed with egg yolks. Mix vigorously until it boils again and thickens. Cover with plastic wrap and set aside to cool.
Beat the butter until fluffy and, while still mixing, gradually add the cooled custard. It’s important for both ingredients – custard and butter – to have the same room temperature.
Step 2: Prepare the sponge cake Line a baking sheet with parchment paper. Mix both types of flour with cocoa in a bowl. Separate the egg whites from the yolks and beat until stiff peaks form, gradually adding sugar (a spoonful every minute). When the sugar has completely dissolved, add the yolks. Turn off the mixer and sift the mixed flour with cocoa into the mixture. Gently fold everything together with a spatula until combined. Pour the mixture onto the prepared baking sheet and bake for 25 minutes.
Step 3: Assemble the cake Cut the sponge cake in half. Place half of the chocolate sponge cake on one part and cover it with half of the custard cream. Cover with the second sponge cake and spread the remaining cream on top. Place round ladyfingers in the cream so they protrude and arrange them side by side. Place the whole cake in the refrigerator for an hour.
Step 4: Prepare the icing In a saucepan, bring butter, water, and sugar to a boil, stirring occasionally. Remove the pot from the heat and wait until the mixture cools slightly. To the still warm mixture, add powdered milk, stirring constantly with a whisk to prevent lumps. Divide the mixture in half and place it in two bowls – add a tablespoon of cocoa to one and mix.
Step 5: Decorate the cake with icing Remove the cake from the refrigerator and alternately pour the prepared icing over it. Return to the refrigerator for 2 hours.
