A cake that dazzles not only with its taste but also with its appearance.
Ingredients
For the Sponge:
- Eggs: 2
- Sugar: 100g
- All-purpose flour: 50g
- Potato starch: 20g
- Food coloring
For the Cream:
- Heavy cream: 900ml
- Mascarpone cheese: 250g
- Powdered sugar
- Vanilla extract
For Decoration:
- Lentils: 1 pack
- M&M’s: 1 pack
- Chocolate-covered nuts: 1 pack
- Peanuts: 1 pack
- Unfilled wafer tubes: 4 packs
- Dragees: 1 white
- Sprinkles
Preparation
- Sift and mix potato starch and all-purpose flour together.
- Separate egg yolks from whites, and beat egg whites until stiff peaks form.
- Gradually add sugar and egg yolks towards the end.
- Then combine wet ingredients with dry ingredients and gently mix with a spatula, being careful not to deflate the egg whites.
- Add a little food coloring to the batter and mix until the color is evenly distributed.
- Line a 24-26 cm cake tin with parchment paper.
- Preheat the oven to 160ºC.
- Gently transfer the batter into the cake tin and bake for about 20-22 minutes or until a toothpick comes out clean.
- Remove the hot sponge cake from the oven and drop it from a height of about 60 cm onto the floor, then let it cool to room temperature. Only remove the sponge cake from the mold when it has cooled down.
Cream:
- Chill the heavy cream.
- Once chilled, whip the cream and add powdered sugar and vanilla extract.
- Mix everything with mascarpone cheese until well combined.
Decoration:
- Arrange 1 sponge cake layer, spread with cream, and repeat with the remaining 6 layers. Use the remaining cream to even out the top and sides.
- Place the wafer tubes around the cake, and on top, arrange all the sweets as shown in the picture.
