Sponge Cake with Chocolate Ganache and Fruits

Baking and Desserts | European cuisine

⏳ Time

10 hours

🥕 Ingredients

🍽️ Servings

Description

The cake turned out very delicious and satisfying!!!))))

Ingredients

Sugar - 17.6 oz
Baking Powder - 0.4 oz
Salt - 1 teaspoon
Vanillin - 0.1 oz
Farm fresh eggs - 8 pieces
Vegetable Oil - 4 fl oz
10% cream - 17 fl oz
Powdered Sugar - 8.8 oz
White Chocolate - 14.1 oz
Gelatin - 0.5 oz
Bananas - 3 pieces
Kiwi - 3 pieces
Freeze-dried strawberry powder - 7.1 oz
Gingerbread-flavored syrup - 5 fl oz
Water - 6 fl oz
Marshmallow - 6.3 oz
Wheat Flour - 1 tablespoon

Step by Step guide

Step 1

For the sponge, in a separate bowl, beat the chilled egg whites from 7 (!) eggs and 175 g of sugar. Beat until stiff peaks form, so the egg white mixture doesn't slide down the sides of the bowl. In a large bowl, mix the flour — 500 g, sugar — 250 g, baking powder, and salt. Make a well in the center and pour in the vegetable oil, water, yolks from 7 eggs, and vanillin. Mix with a mixer (the mixture will be very thick). Gradually add the egg whites to the yolk mixture and gently fold with a spatula until smooth. Pour the batter into 2 pans (I used 2 square pans 25x25 cm). Line the bottom with parchment paper and baking paper, do NOT grease with oil. Bake at 180 degrees for 40–45 minutes. If the sponge pulls away from the sides of the pan, it's time to take it out (check readiness with a toothpick). Carefully separate the cake from the edge of the pan and turn it onto a rack (or place it on a towel) to prevent it from shrinking and collapsing. Let it cool. Cut into 2–3 layers. I ended up with 5.

Step 2

For the ganache (creamy chocolate frosting, suitable for leveling the cake under fondant and as a layer between the cakes), chop the white chocolate (400 g) with a knife (this will help it melt faster). Heat the cream (200 ml — no more) to a boil, but do not boil; remove from heat. Add the chocolate in small portions and constantly stir until fully melted. Alternatively, you can use an immersion blender (blend at the bottom of the bowl). Cover with plastic wrap, pressing it down to the cream to eliminate air bubbles, then cover again with wrap and refrigerate overnight — it will thicken. Take it out a couple of hours before assembling the cake. It's best to level the cake with a knife dipped in hot water. Let it set for 2–3 hours.

Step 3

For the cream, soak the gelatin in 120–150 ml of cold water and let it swell. Prepare the custard. In a small saucepan, whisk 1 egg, 250 g of sugar, and 1 tablespoon of flour, place over low heat and constantly stir (to prevent lumps) until it starts to boil. Remove from heat, let cool. Heat the swollen gelatin until fully dissolved. Whip 300 ml of cream. Carefully, in a thin stream, pour the gelatin into the cream. Mix the custard with the cream (adding spoonfuls). It will taste like melted ice cream.

Step 4

For the fondant, place marshmallows and a little water in a bowl and microwave for 15–20 seconds. The mass will double in volume. Add 50 g of powdered sugar, mix. If you are making colored figures, divide the resulting mass and add food coloring. Continue adding powdered sugar until you achieve a consistency similar to modeling clay. The fondant is ready. It can be rolled out and cut into various shapes. The finished products should dry for a day. Store the finished products outside the refrigerator. If you have leftover fondant, wrap it in plastic wrap and store it in the refrigerator.

Step 5

To assemble, soak the cake layer in sugar syrup (dissolve sugar in water and heat until fully dissolved; you can add syrup from thawed strawberries); 2 — cream; 3 — bananas; 4 — cake with syrup; 5 — cream; 6 — kiwi; 7 — cake with syrup; 8 — cream; 9 — strawberries; 10 — cake with syrup; 11 — cream; 12 — kiwi with banana; 13 — cake with syrup; 14 — ganache (level the cake, hiding imperfections); 15 — fondant (roll out into a sheet and cover the cake, smoothing it out). Decorate with fluttering butterflies made from fondant.