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Cake "Spring"

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Cake "Spring"

Spring has arrived and although there is still some snow, and quite cold, the mood rises. when you look. as much as it stubbornly greens and the buds on the lilacs swell... Offer extra to cheer yourself up a delicious cake from a WHITE angel biscuit, GREEN a layer of fruit jelly, kiwi and sweet chocolate ganache!


Cooking time 120 minutes Number of servings16

Ingredients for Cake "Spring"




Step-by-step instruction of cooking Cake "Spring"


Step 1

In a form, which then will bake a cake, pour the warm jelly. It is subsequently and jelly and sponge cake are the same shape and will not need to align and adjust the edges of the cake. I have a round shape with a diameter 24 cm to Remove the form with the jelly in the fridge to harden and when it happens (1-2 hours), put it in a bowl with hot water for 1-2 seconds and gently turn the pre-prepared baking paper. wrap it well and again put into the refrigerator. Jelly is ready. In General, to write longer than to do!


Step 2

Proseem will advance the flour with the salt and 100 g of powdered sugar, manually add the mixture to proteins and gently movements from the bottom up, knead the dough until smooth. Get airy fluffy dough.


Step 3

It is poured into the form, the laid parchment (not grease!) even it with a spatula surface.


Step 4

Bake in a pre-razogretyj to около40 180gr the oven for 45 minutes. Check for dry splinter. Once the sponge cake is done, immediately turn over the bottle to cool for about 1 hour.


Step 5

Then gently wipe the edges of the shapes with a sharp knife, release the edges of the biscuit and paracladius on a wire rack for final cooling. I at this stage, wrapped in foil and send in the freezer.


Step 6

Ready sponge cake cut into 2 parts. To whom it will seem a little dry. can soak sugar syrup (1k1 - sugar and water boiled until the sugar dissolves)


Step 7

Whisk cold cream with 60g of Mar. powder and vanilla to desired density - our cream is ready! Start the Assembly of cake: spread 1st layer with half of the cream. I do pastry bag with a round nozzle so smoother and more accurate thickness of the cream.


Step 8

Then spread on top of our jelly ring from the refrigerator and gently pressed.


Step 9

Next you need to put the remaining cream, but since it is problematic, I grease the 2nd layer the cream and turn to jelly again and gently pressed. Remove the cake in the fridge for a few hours for impregnation and cooling, but perfect for the night. And again in advance you can prepare the ganache: heat the cream to boiling, remove from heat and immediately add the chocolate pieces with butter. Thoroughly stir. slightly beat with a blender until smooth. Put into the fridge for a couple of hours - there we have it thickens. I sent in the cold for the night.


Step 10

A small part of the white ganache separated and added a little green food coloring. In the morning the whole cake to cover the ganache with a knife or spatula, on top I put green stripes.


Step 11

Please resubmit your cake for a couple of hours in the fridge and enjoy!


Step 12

Without exaggeration I can say it was a very tasty cake! And on the cut - a real spring - white biscuit. white ganache and a white fluffy whipped cream ( not snow!), and in the middle and top strips reveals "green grass"!