In this recipe, we cook everything without a mixer!
Truffle sponge cake is baked 1 day before the preparation of the cake.All products for the biscuit must be at room temperature.
Sift together the flour, cocoa, vanilla, baking soda and baking powder. Add the sugar and stir.
Add egg, soft butter, vegetable oil, milk and vinegar to the loose mixture. Mix everything thoroughly with a whisk.
Place the dough in a form with a diameter of 18 cm, the bottom of which is covered with baking paper, hit the form on the table, turn clockwise. Place the handle of a tablespoon at the side of the mold and lower the dough to the bottom of the mold. Hold it, without lifting it from the bottom, along the diameter,and then go back. All these manipulations, in order to ensure that the dough is more evenly distributed in the form, there were no voids and did not grow a dome on top of the biscuit, as well as to prevent the biscuit from cracking on top.
Bake in a preheated 175"C oven for 40-45 minutes until dry. Focus on your oven.
Cool the biscuit on the grill. Wrap in plastic wrap and send to the refrigerator for a day.
P.S. the weight of the biscuit is 480 g, the height is 5.5 cm.
Mix the Nutella with condensed milk.
Add the strawberry paste and whisk everything together.
Ripen the sponge cake with a blender into the crumbs, add the cream and mix well.
From the resulting mass, form 18 small cakes and send them to freeze well in the refrigerator.
Roll the cakes in cocoa. Then still from above slightly sprinkle cocoa through a sieve.
Decorate as you like, make tea or coffee and enjoy.
Cakes are made with a rich chocolate taste and strawberry aftertaste.