Sponge Cake with Cream Cheese Frosting
Baking and Desserts • European
Description
P.S.: For those who can't find almond flour - I'm sharing my secret. 1. Take raw almonds and soak them in boiling water for 10 minutes. 2. Peel each almond from its skin. 3. Dry the almonds either in the oven (make sure they don't burn; I have a drying function) or let them dry at room temperature for 2-3 days. 4. Grind the dried almonds in a blender or coffee grinder, in small batches. 5. The flour is ready.
Ingredients
- Liquid dark chocolate 10 oz
- Chocolate eggs 10 pieces
- Almond 0 oz
- Powdered Sugar 5 oz
- Cocoa Powder 0 oz
- Sugar 10 oz
- Salt a pinch
- Oranges 3 pieces
- Corn Starch 2 teaspoons
- Cointreau 5 fl oz
- 10% cream 15 fl oz
- Mascarpone Cheese Unagrande 30 oz
- Fresh Berries 20 oz
Step-by-Step Guide
Step 1
Take 10 eggs, separating the whites from the yolks. Whisk the yolks with half of the sugar and a pinch of salt until pale. Melt the dark chocolate in a double boiler, then add the melted chocolate to the whipped yolks.
Step 2
Take the remaining egg whites and whisk them with sugar until stiff peaks form. Gently fold the egg whites into the yolk-chocolate mixture using a spatula.
Step 3
Sift the almond flour*, add cocoa powder, and mix thoroughly - then add to our previously prepared mixture. Mix everything well. Pour the resulting mixture into a baking pan (I use a 20 cm diameter pan with a removable bottom). Bake in the oven for 50 minutes at 355°F. I use special baking paper, making it easy to remove the layers without breaking.
Step 4
Prepare the syrup: Squeeze the juice from three oranges, add cornstarch and Cointreau (sometimes I add brandy, it works just as well). Bring everything to a boil and cook for about 5-7 minutes. This procedure will prevent the orange juice from fermenting, allowing the cake to last longer.
Step 5
Prepare the cream: Whip the mascarpone, powdered sugar, and cream with a mixer until thick (a spoon should stand upright).
Step 6
Once our sponge cake is baked, cut it into three equal parts. If you have trouble cutting like I do, I recommend using a simple thread - make a cut on one side of the cake, insert the thread, and pull it through to the end. This way, you get three layers. Soak each layer with the orange-alcohol syrup. Let it sit for an hour.
Step 7
After the layers have soaked, generously spread cream cheese frosting on each layer. Place in the refrigerator for 2-3 hours.
Step 8
The final and most enjoyable stage - decorating the cake. This is up to your own imagination.
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