The new year mood requires eating more tangerines and oranges. That's why I wanted to make my favorite tender, moist chocolate sponge cake with a hint of orange. Preparing a biscuit does not take much time, you do not need to whisk for a long time . But the result Will please you very much.
Cook Time | 120 minutes |
Servings |
Ingredients
Sponge:
- 125 gram Flour wheat / Flour
- 145 gram Sugar
- 40 gram Cocoa powder
- 0,5 teaspoons Baking powder
- 0,7 teaspoons Soda
- 0,5 teaspoons Salt
- 30 gram Butter
- 30 gram Yogurt natural yogurt, without taste
- 1 piece Orange orange juice, 30 g zest
- 100 ml Milk
Caramel:
- 80 ml Cream (33%)
- 90 gram Sugar
- 1 piece Orange orange juice, 70 g
- 10 gram Butter
Cream:
- 400 gram Cream cheese
- 500 gram Cream (33%)
- 160 gram Sugar
Ingredients
Sponge:
Caramel:
Cream:
|
Instructions
- RUB the zest from the orange and RUB it with sugar. So that the sugar becomes moist and absorbs the flavor of the zest. Next, in the bowl of the mixer, mix all the dry ingredients (flour, sugar, cocoa, baking powder, salt, soda). In the hotel container, combine the liquid ingredients, except milk (eggs, melted butter, yogurt, orange juice 30 gr). At low speed, add the liquid ingredients. Then add the milk. At higher speeds, whisk until smooth. Bake in a ring with a diameter of 16 cm, at 160 degrees Celsius, 40 minutes. Ready-made sponge cake can be used immediately, but it is desirable to wrap the film and put it in the refrigerator overnight. Cut the biscuit into 3 parts.
- Assembling the cake. The cake is assembled in a split form with an acetate film. Sponge cake , cream, sponge cake , cream, caramel and again sponge cake . To make the layers uniform , it is better to put the cream between the cakes by weight ( the same amount). For this diameter, 200 grams is enough. To prevent the caramel from leaking out , you need to make the sides of the cream.
Leave a Reply