Sponge cake with whipped cream
Sponge Cake with Ladyfingers and Whipped Chocolate Cream
Welcome to the delightful world of sponge cake with ladyfingers and whipped chocolate cream! This refined yet simple recipe is perfect for any celebration or festive occasion. With a fluffy base, a decadent whipped chocolate cream, and an appealing decoration, this cake will simply melt in your mouth, leaving you with delicious memories. Let's begin our culinary journey!
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Servings: 12
Ingredients
For the base:
- 8 eggs
- 8 tablespoons of flour
- 8 tablespoons of sugar
- A pinch of salt
- A pinch of baking powder
For the whipped cream:
- 400 ml of heavy cream
- 200 g of 70% cocoa chocolate
- 50 g of butter
- 50 g of chocolate shavings
For the buttercream:
- 250 g of butter
- 250 g of powdered sugar
- 1 tablespoon of cocoa
Step by step: Preparing the cake
1. Preparing the base: Start by preparing the base. Preheat the oven to 180 degrees Celsius. In a large bowl, crack the 8 eggs and add the sugar. Using an electric mixer, beat at high speed for about 5-7 minutes until the mixture becomes frothy and light in color. Add a pinch of salt and mix.
2. Adding dry ingredients: Sift the flour together with the baking powder over the egg mixture, being careful to gently incorporate it with a spatula using circular motions to retain the air in the mixture.
3. Baking the bases: Line a springform pan (approximately 24 cm in diameter) with parchment paper. Pour the mixture into the pan and level the surface. Bake for 25-30 minutes, or until the cake passes the toothpick test (the toothpick should come out clean from the center of the cake). After baking, let the base cool completely in the pan.
4. Preparing the whipped cream: While the base cools, prepare the whipped cream. Melt the chocolate together with the butter in a double boiler, stirring constantly. Once the chocolate is fully melted, let it cool slightly. In the meantime, whip the heavy cream until it becomes firm. Once the chocolate has cooled, fold it into the whipped cream using a spatula, mixing gently for about a minute. Add the chocolate shavings and mix again.
5. Preparing the buttercream: In a separate bowl, cream the butter with the powdered sugar until fluffy. Add the cocoa and mix well until combined.
6. Assembling the cake: Once the base has cooled, cut it in half evenly. Place the first half of the base in the springform pan, then spread a layer of buttercream, followed by a layer of whipped cream. Repeat with the second half of the base. Arrange the ladyfingers around the inner edge of the pan, between the cake and the wall, for an elegant look.
7. Decorating and chilling the cake: After assembling the cake, decorate it with fresh fruit and chocolate, according to your preferences. Let it chill for 30 minutes to set and meld the flavors.
8. Serving: Once the cake has chilled, carefully remove it from the pan. Slice it and enjoy it alongside a cup of aromatic coffee or sweet tea.
Helpful tips
- Ingredients: Use high-quality chocolate for the best results. Chocolate with a higher cocoa percentage will give the cake a more intense flavor. Also, make sure the butter is at room temperature for even incorporation.
- Variations: You can experiment with different flavors by adding vanilla extract to the buttercream or drizzling a bit of brandy into the whipped cream for an extra touch of elegance.
- Frequently asked questions:
- *Can I use white chocolate?* Yes, but keep in mind that it will change the final flavor of the cake, making it sweeter.
- *How can I keep the cake fresh?* You can store it in the refrigerator, covered with plastic wrap, for up to 3 days.
Nutritional benefits
This sponge cake with ladyfingers and whipped cream is a treat that provides quick energy due to its sugar and healthy fats from the chocolate. Despite its decadent taste, dark chocolate contains antioxidants that can benefit heart health. However, it is important to consume portions in moderation, as each slice contains approximately 350 calories.
Serving recommendations
For an even more enjoyable experience, pair the cake with vanilla ice cream or a fruit sauce. A warm drink, such as a cappuccino or a fruit tea, will perfectly complement the cake's decadent sweetness.
Enjoy every moment of preparing and tasting this sponge cake with ladyfingers and whipped chocolate cream. It is more than just a recipe; it is an opportunity to create beautiful memories with loved ones. Bon appétit!
Ingredients: for the base: 8 eggs, 8 tbsp flour, 8 tbsp sugar, a pinch of salt, 1 baking powder. for the whipped cream: 400 ml cream, 200 g chocolate (70% cocoa), 50 g butter, 50 g chocolate flakes. for the buttercream: 250 g butter, 250 g powdered sugar, 1 tbsp cocoa.
