Icing Cake with Ganache Cream

Icing Cake with Ganache Cream: A Sweet and Delicate Experience

Who doesn't love a dessert that combines the airy texture of a sponge cake with the creaminess of ganache? The Icing Cake with ganache cream is exactly the recipe that will make you fall in love with cooking. This simple yet sophisticated dish will bring a touch of elegance to any occasion, whether it's an anniversary, a party, or simply a moment of personal indulgence.

Before we get started, let's take a look at some essential details about the ingredients and techniques that will ensure your dessert is a true success.

Total Time: 2 hours (including 1 hour of cooling)
Number of Servings: 12

Ingredients

For the sponge cake:
- 4 eggs
- 150 g sugar
- 200 g flour
- 50 ml oil
- 3 tablespoons cold water

For the ganache cream:
- 300 g cooking chocolate
- 200 g liquid cream
- 100 g butter (at room temperature)

For the icing glaze:
- 300 g powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons Nesquik (or cocoa, depending on preference)
- Water (as needed to achieve desired consistency)

For the syrup:
- 200 ml water
- 5 tablespoons sugar
- 1 rum essence

Brief History

Icing cakes are often associated with festive desserts, but they have become popular in many cultures as a way to add a festive touch to sweets. The shiny icing glaze, with its slightly crunchy texture, perfectly complements the moist sponge and fine cream. This recipe is a modern interpretation of a classic that will take you back to joyful moments.

Step by Step - Preparation Guide

1. Preparing the ganache cream:
Start by preparing the cream, as it needs to cool. In a small saucepan, bring the cream to a boil. When it starts boiling, remove it from the heat and add the broken chocolate pieces. Let the mixture sit for a few minutes, then stir until the chocolate is completely melted and the mixture becomes smooth. Allow it to cool, then add the butter at room temperature and mix until you achieve a fluffy and smooth cream. Ideally, let it sit in the fridge overnight, but 3 hours is sufficient.

2. Preparing the sponge:
In a large bowl, separate the egg whites from the yolks. Beat the egg whites with the sugar until you obtain a stiff and shiny foam. In another bowl, whisk the yolks with the oil and cold water. Add the yolk mixture over the egg white foam, gently folding it in. Then, incorporate the flour by folding it in using a spatula to avoid losing air from the mixture.

Preheat the oven to 180°C and line a baking tray with parchment paper. Pour the mixture into the tray and bake for 25-30 minutes or until the sponge is golden and passes the toothpick test.

3. Preparing the syrup:
While the sponge is baking, prepare the syrup. In a saucepan, add the water and sugar, boiling until completely dissolved. Once the sugar has melted, remove from heat and add the rum essence. Let the syrup cool.

4. Assembling the cake:
After the sponge has completely cooled, cut it in half. Soak each half with the prepared syrup, then fill with the ganache cream. Place the top half of the sponge on and press gently to secure it.

5. Preparing the icing glaze:
In a bowl, add the powdered sugar, lemon juice, and Nesquik. Mix well, adding water gradually until you achieve a creamy and fluid consistency, but not runny. Pour the glaze over the cake and smooth it out with a spatula.

6. Final cooling:
Leave the cake in the fridge for at least an hour before cutting it. This resting time will allow the glaze to set and the flavors to meld.

Practical Tips

- Choose chocolate carefully: The quality of the chocolate greatly affects the taste of the cream. Choose good quality chocolate for an intense flavor.
- Variations: You can experiment with different types of chocolate for the cream. For example, using white chocolate for a sweeter version or a combination of dark and milk chocolate for a balanced taste.
- Serving: This cake pairs wonderfully with a cup of coffee or a fragrant tea. You can also add some fresh fruits for a pleasant contrast.

Frequently Asked Questions

1. Can I use a different type of flour?
Yes, you can replace white flour with whole wheat flour, but the texture will be different.

2. How can I store the cake?
Keep the cake in an airtight container in the fridge, where it can last up to 5 days.

3. Is this recipe suitable for vegans?
This recipe is not vegan, but you can try substituting the eggs with a vegan egg replacer and using vegan chocolate and butter.

Calories and Nutritional Benefits

Each serving of cake contains approximately 350 calories, depending on size and ingredients used. Although it is a sweet cake, ingredients like chocolate contain antioxidants, and the cream provides a source of calcium. However, moderate consumption is essential, considering the sugar content.

So, don't hesitate any longer! Put on your apron and let yourself be carried away by the magic of cooking with this Icing Cake with ganache cream. It's more than just a dessert; it's an experience that brings joy and smiles around the table. Enjoy!

First of all, we prepare the cream because it needs to chill. Ideally, we should leave it in the fridge overnight, but 3 hours is also sufficient. So, we boil cream with chocolate broken into pieces in a small pot. Once it reaches a boil, we take it off the heat and let it cool. Before spreading the cooled mixture on the base, we mix it well with the butter at room temperature until we achieve a fluffy cream. The base is essentially a classic sponge cake. We separate the egg whites from the yolks. We whip the egg whites with sugar until stiff peaks form. We beat the yolks with oil and water. We add the yolk mixture to the whipped egg whites and fold in the flour. We make sure to do this gently with a spoon to avoid deflating the mixture. We bake the base in a baking tray lined with parchment paper in a preheated oven at medium temperature until it is lightly golden. We perform the toothpick test to ensure the base is cooked. While the base is baking, we prepare the syrup. In a small pot, we boil water with sugar until we obtain a thick syrup. After turning off the heat, we add rum essence and let it cool. Once the base has cooled, we cut it in half, soak it, and fill it with cream. On top, we glaze it with icing, which is prepared as follows: We pour powdered sugar into a bowl, add lemon juice and Nesquik. Using a whisk, we integrate water, mixing until we achieve a creamy, thick but spreadable consistency that we can apply to the cake without it running off. The assembled cake should chill for at least an hour before slicing. For the cream, white chocolate or a combination of dark and milk chocolate can be used. It can also be made in the form of a cake. Since I didn't take pictures during the preparation, I made a more elaborate description.

 Ingredients: pt.blat 4 eggs 150 g sugar 200 g flour 50 ml oil 3 tablespoons cold water for the cream 300 g cooking chocolate 200 g liquid cream 100 g butter for the icing 300 g powdered sugar 2 tablespoons lemon juice water 2 tablespoons Nesquik for the syrup 200 ml water 5 tablespoons sugar 1 rum essence

 Tags:  cake countertop cream glaze