Sponge Cake with Chocolate Glaze and Fresh Raspberries
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Although the sponge cake needs to rest, it is very easy and quick to make.
Ingredients
- Farm fresh eggs - 4 pieces
- Vanilla salt - 1 teaspoon
- White Chocolate - 3.5 oz
- Cocoa Powder - 3 tablespoons
- Butter - 0.7 oz
- Sugar - 2 tablespoons
- Sour Cream - 2 tablespoons
- Wheat Flour - 3.5 oz
Step by Step guide
Step 1
To prepare the sponge cake, beat the egg yolks with sugar until the volume increases and the mixture turns pale. You can use a fork, whisk, mixer, or food processor to beat the yolks.
Step 2
Place the egg whites in a clean bowl and beat on low or medium speed until soft peaks form.
Step 3
Increase the mixer speed to medium or maximum (the speed depends on the power of the mixer) and, while continuing to beat, gradually add the sugar in a thin stream. Once all the sugar is added, continue to beat until the egg whites are so stiff that they do not pour out when the bowl is tilted.
Step 4
Add the egg whites to the yolk mixture and gently fold together.
Step 5
Add the flour to the mixture and mix well.
Step 6
Grease a baking pan with butter and pour in the batter, baking at approximately 356°F for 30–35 minutes.
Step 7
It is best to let the sponge cake rest for 5–6 hours under a napkin; this way, the next day it will remain airy and will not collapse under the raspberry glaze.
Step 8
In a small saucepan, mix the sour cream, 2 tablespoons of sugar, butter, and cocoa to make the glaze, then pour it over the sponge cake.
Step 9
Top with raspberries and melt the white chocolate in a water bath, adding a little butter to keep it liquid. Drizzle the melted chocolate over the sponge cake using a regular straw and sprinkle with almond slices.
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