Sponge cake "Machines on the trick-or-treating"

Description

I'm not very good at baking and so do not judge very strictly... I Want to share with you a super simple recipe for a delicious cake that is sure to succeed. Any aspiring hostess will take care of him. The basis of biscuit, which to prepare a pleasure! And inside a delicious cream. The idea of the recipe and tips THANK you so much Larochka, Seagull_L!!! Come on in, help yourself!!!

Ingredients

Flour

235 g
Soda

7 g
Salt

1 tsp
Cocoa powder

65 g
Sugar

300 g
Chicken egg

2 piece
Butter

60 g
Olive oil

60 g
Vanilla essence

2 tsp
Milk

260 ml
Vinegar

1 Tbsp
Mascarpone

350 g
Cream

200 ml
Powdered sugar

70 g
Dark chocolate

100 g
Cream

100 ml
Butter

60 g
Candy
Cookies
Liqueur
Jam

Cooking

The basis of the cake includes sponge cake. Every woman has their only and best recipe for sponge cake. I will tell you my version. It is very easy to prepare and always turns out. And so it started. Sift flour, soda, salt, sugar and cocoa. Stir with a whisk.

Add eggs, soft butter Maso, olive oil, vanilla extract, milk and vinegar (5% max).

Mix well with electric mixer. Turns smooth, homogeneous, glossy mass.

In the form of 20cm is placed on the bottom a circle of parchment paper to pour the cooked dough. The form should be filled not more than half, as the sponge will increase in size twice.

Put in the preheated oven for 50-60 minutes. Focus on your plate. Readiness check wooden somocistas.

Take out the finished cake turn on the grid, release from form and let it cool down completely.

When cake has cooled, cut into two parts. The lower part is slightly wetted liqueur ( I Amaretto) with a brush and brush with raspberry jam. You can use any other according to your taste if the jam was not very liquid. I collect cake with a side.

Prepare the cream. To do this in the bowl of a mixer with sladem mascarpone, cream and powdered sugar

And mix well. Weight at first is fluid, and then collected and will be quite dense. If you hold a shovel, it remains a groove in it.

Put prepared cream on top of jam.

Cover with a second crust and put in refrigerator.

Now prepare the top chocolate cream (ganache). For this cream in a saucepan and bring to a boil.

Once boiling, remove from heat, add chocolate and mix well with a silicone spatula. The mass is first liquid and then starts to thicken.

Once the mixture is homogeneous, add the butter and continue to mix until smooth. If it turns out too liquid cream, add the chocolate. If too thick, add cream.