Ingredients
Sponge:
- 150 gram Sugar
- 5 pieces Chicken eggs
- 160 gram Flour wheat / Flour
Cream:
- 200 ml Cream (33%)
- 250 gram Mascarpone
- 100 gram Concentrated milk
Ganache:
- 100 ml Cream (20%)
- 100 gram Dark chocolate
Instructions
- Let's bake a biscuit. Beat the eggs with sugar into a fluffy mass until the volume increases.
- Sift the flour, gently add to the mass, stirring with a whisk or a spatula with a movement from the bottom up.
- I use a detachable mold with a diameter of 22 cm, I put a circle of parchment on the bottom. Transfer the sponge dough to the mold.
- Bake the biscuit at t = 180 gr. for about 30-40 minutes. For those who do not know how or are afraid to bake a sponge cake, below I will leave a link to the recipe "Rules for making a sponge cake", where I tell you in detail how to make a sponge cake.
- Let the sponge cake cool and cut into three cakes.
- Boil the berries with sugar for a few minutes, I have frozen berries.
- Prepare the cream. Beat cream, mascarpone and condensed milk with a mixer. Try it for sweetness, you may want to add more condensed milk.
- Assemble the cake into a mold. Put the berry mass on the first cake. If you like wetter cakes, then the cakes can be pre-soaked with sugar syrup.
- Put some of the cream on the berries, I did it with a pastry bag..
- We do the same with the second and third cake. Put the assembled pie in the refrigerator overnight for impregnation.
- In the morning, remove the blank from the refrigerator.
- Prepare the ganache. Preheat the cream to about 70 degrees, add the chocolate pieces and mix.
- Use the pastry bag to decorate the cake with ganache.
- Cut a piece, pour tea and enjoy a very tasty and delicate dessert!