Description
Going to cook a cake for your nephew to the DR, I wanted to try out a new recipe for the sponge cake (I found a reason and time). And what was my disappointment when I have failed, failed recipe. Half the test just flowed out of shape, well I wrapped it up in tinfoil, and the second half was more like a sole than a cake, although the flavor was decent. And here I came to the rescue of its time-tested recipe for sponge cake, which is now safe to call his signature recipe of sponge cake which I have always. This recipe and want to share, suddenly to whom too it is useful. The rest of the recipe just goes as an attachment to the cake, because the cream can your favorite to cook and get a delicious cake. Depending on the consistency of cream, the sponge can be impregnated with berry syrup or coffee brandy, and you can just fluff cream. In General, I wanted to share the recipe just the biscuit, but it turned out a long recipe. And yet, the decoration of the cake, painted cakes, also consider their brand. Very fun, but that's another story. PS:the Amount of ingredients indicated on the cake with a diameter of 23 see For his cake I ingredients increased.
Ingredients
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Flour
150 g
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Sugar
150 g
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Cocoa powder
2 Tbsp
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Leavening agent
5 g
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Chicken egg
6 piece
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Cream
500 ml
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Mascarpone
250 g
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Chocolate milk
200 g
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Instant coffee
1 Tbsp
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Powdered sugar
2 Tbsp
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Gingerbread
Cooking
Prepare the dough for sponge cake. In a bowl in a water bath heated eggs with sugar to a temperature of 30-40 degrees (I measured with a thermometer), stirring constantly so the sugar is dissolved. Remove from the heat and whisk with a mixer already white. Beat about 10 minutes, the mass increased by 4 times. In a separate container sift flour, cocoa powder, baking powder and add the pieces to egg mixture, stir very gently with a spatula so that the eggs are not settled.
Preheat the oven to 180 degrees. Prepare a baking dish (I split), to put on the bottom parchment paper and grease with butter. Pour the finished batter into a greased form and bake for 30-40 minutes. While the cake is being prepared, the oven do not open after cooking sponge cake open the oven door for 5 minutes. After 5 minutes take out the cake from the oven and let cool in the form. Then wrap it in film and send it overnight in the fridge. Then the biscuit will be obedient and will be easier to cut.
While our cake is baked, make the cream. It is also worth to prepare in advance, so it had cooled overnight in refrigerator. In a small saucepan, bring the cream almost to a boil. Remove from heat, add sugar, coffee and mix well. Add broken pieces of milk chocolate and stir to completely melt in the hot cream. Let cool, cover with cling film and put into the fridge for the night.
The next day, whisk the chocolate cream. In another bowl, beat mascarpone (at room temperature). Add a little chocolate cream, mix well, and then connect the resulting mass with a basic cream. Put into the fridge, take out when you need to collect the cake.
Take out the cake from the refrigerator, cut into cakes ( in my case, I did harvesting for boat captain Vrungel). Optionally, you can soak the biscuit brewed coffee with a touch of cognac (I did). Here in these photos see how it turns out (for me) a sponge cake, how porous it is.
Collect the cake: the cake is a cream cake... top and sides are also covered with cream. Decorate to your desire and imagination. And sent to the impregnation in the refrigerator at least a day, since chocolate cakes reveal their taste better 2-3 days, so it can be baked in advance.
As I was preparing a thematic cake, the decoration had a bit more trouble. So for someone who might want to make a cake in the form of a boat/ship can further advise as to shape. I have left pieces of sponge cake, because the cakes were cut stencil. These pieces can be ground in a blender into crumbs, combine with a small amount of the cream and the resulting mass to cover the entire cake, giving a finished look. Send the cake in the fridge. Chilled I covered the cake with ganache of dark chocolate and a deck with a ganache of milk chocolate, which you need to cook in advance and cool. Covered with ganache the cake is cooled well in the refrigerator, then hot knife alignment is possible from all sides.
The cake itself was decorated with painted gingerbread, which I also prepared in advance.
This is the captain Vrungel.
And as the railings on the sides used ready purchase cookies Mikado.
The cake cut. Because the Birthday was celebrated outdoors, and the dishes and the surroundings are appropriate, so do not judge strictly. In this photo illustrates one of the other layers of sponge cake, which I brought, but had to use, because time is not enough to completely change everything, and the product was pathetic. No one noticed except me of course.
The sea/water I tried to portray by using white mastic is laid around the boat, and from above poured neat lemon jelly, slightly tinted with blue food coloring. Sail I originally prepared also of mastic, it is a day not to dry and not keep the form, you need at least 2 days. So I had to quickly get out and cut a sail out of cardboard. But since the rest of the cake was edible, this my mistake no one noticed. Here is a cake I did based on the cartoon about the captain Vrungel.
The remnants of the biscuit was quite a lot, on the plaster of the cake left not many, so the remaining crumb joined with the remnants of milk ganache and chopped nuts. We went on the morning of the next day, when cake is nothing left, my household was offered this dessert, almost resembling a sweet potato, anyway it was delicious and everyone was happy.
And a themed cake based on the tale of Cinderella has also been decorated with painted gingerbread.
And another cake for a young lady, also painted gingerbread. Thanks to everyone who looked and read to the end.
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