Cake 'Caroline'
Ponci is a delicacy that can transform cake edges and leftover pastries into a true culinary masterpiece. If you don't already have ponci prepared in the freezer, here’s how to get started. We begin by taking the cake edges, also known as scraps, which are the surplus obtained from leveling the cakes. These will be the base of our ponci. Mix them with about 3-4 tablespoons of apricot jam, fruit spread, or acacia jelly, depending on your preferences. The amount of jam may vary depending on how many edges you have.
To add extra flavor, incorporate a few tablespoons of candied fruit or coconut if you like its taste. A drop of rum essence will enhance the flavor. If you notice that the mixture is not creamy enough, you can add a little melted chocolate or even butter and cocoa to achieve the desired consistency. Everything goes into a bowl and is kneaded by hand until you obtain a homogeneous, compact mixture that is easy to shape. It is important that this mixture is not too soft, as it needs to keep its shape.
In parallel, prepare the sponge cake which you will cut into 2 cm by 2 cm cubes. Each cube is brushed with a thin layer of chocolate cream or jam, such as acacia jelly. Using a spoon, take portions of the ponci mixture and form small balls. These are carefully placed on the surface of each piece of sponge cake. Using three fingers (the thumb, index, and middle finger), start shaping the balls into a pyramid shape. With a gentle pressure and a slight upward pull, you will manage to achieve the desired shapes. If the ponci mixture is firm enough, the formed pyramids will bear the marks of your fingers, giving them a rustic appearance.
Once you have finished shaping all the sponge cake cubes, place them in a container and leave them in the fridge to set. Meanwhile, prepare the fondant or chocolate ganache. If you choose fondant, melt it in a bain-marie until it becomes liquid, adding 1-2 tablespoons of cocoa for extra flavor. Straining it through a fine sieve will ensure a smooth texture. If you do not want to use fondant, you can opt for ganache, made from 300 g of chocolate (dark or milk) and 200 ml of liquid cream, to which 50 g of butter is added. All ingredients are put on the heat, and when the cream is almost boiling, stir until the chocolate melts.
Once the pastries are set and the ponci has hardened, place them on a rack over a tray to catch any excess chocolate. Carefully pour the warm fondant or ganache over the pastries. To add a touch of elegance, decorate with coconut flakes or create a chocolate design on one side of the pastries. This dessert will not only impress with its appearance but will also be an explosion of flavors!
Ingredients: 300 g ponci 1 sponge cake of 1 cm thickness (baked in a 30 x 20 tray) 100 g chocolate cream (or spicy apricot jam, acacia) cocoa fondant (variable amount depending on how many pieces you want to make) chocolate ganache (instead of fondant)
