RECIPES

Snowy sponge cake

Snowy sponge cake

Delicate dessert from coconut sponge pastry, cocoa cream, sponge biscuits, decorated with whipped cream custard.

recipe,photo-recipe,ladyfingers,cocoa powder,whipping cream (30-33% fat),Cream deserts

Cream deserts

No. of servings

30

Ready in

60 min.

Difficulty

low

Categories

Cream deserts  

 

Ingredients

Ingredients

all-purpose flour / plain flour5tbsp5tablespoon
baking powder for gingerbread0.5oz15grams
chicken egg6pcs6pieces
cocoa powder3tbsp3tablespoon
grated coconut6tbsp6tablespoon
ladyfingers-
powdered sugar8tbsp8tablespoon
semi skimmed milk 1,5%2.5cup600milliliters
strawberry marmalade7oz200grams
sugar granulated6tbsp6tablespoon
unsalted butter8.75oz250grams
vanilla pudding - powder1.5oz40grams
vanilla sugar1oz25grams
whipping cream (30-33% fat)1.7cup400milliliters

 

Recipe

1. 

chicken egg 6 pcs  sugar granulated 6 tbsp  vanilla sugar 0.25 oz (10 g)  grated coconut 6 tbsp  all-purpose flour / plain flour 5 tbsp  baking powder for gingerbread 0.5 oz (15 g)  strawberry marmalade 7 oz (200 g)

Separate egg yolks from egg whites. Add sugar to the egg yolks and beat into foam. Then stir in grated coconut, flour mixed with baking powder and beaten foam from egg whites. Bake the dough on greased and floured baking tin at 180-390°F (200°C) for about 10 minutes. Spread the baked layer with jam.

2. 

ladyfingers  semi skimmed milk 1,5% ¾ cup (200 ml)  vanilla sugar 0.25 oz (5 g)

Dip sponge biscuits in the boiled milk with vanilla sugar and place them on the layer with jam.

3. Cream preparation

semi skimmed milk 1,5% 1.7 cup (400 ml)  vanilla pudding - powder 1.5 oz (40 g)  unsalted butter 8.75 oz (250 g)  powdered sugar 8 tbsp  cocoa powder 3 tbsp

Put aside part of the cold milk and heat the rest. Add cornstarch (Zlatý klas) to the cold milk, stir and pour into the boiling milk. Prepare dense gruel. Let it cool. Beat softened butter with sugar, gradually add cooked pudding, cocoa powder and whisk until the cream is smooth. Equally spread the cream over the sponge biscuits.

4. 

whipping cream (30-33% fat) 1.7 cup (400 ml)  vanilla sugar 0.25 oz (10 g)

Beat whipping cream with sugar until stiff and spread it on top of the dessert. Use a fork to create decorative line pattern and let it cool. Cut into cubes and dessert is ready to serve.

Bon appetit!

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