To prepare the sponge cake, we start by gathering the necessary ingredients: eggs (both the whites and the yolks) and sugar. These are placed in the mixer bowl, where they are mixed at high speed for about 15 minutes. If you choose to use a whisk, you will need a longer time, between 20 and 25 minutes, to achieve an optimal texture. The goal of this stage is to incorporate as much air as possible into the mixture, which is essential for the success of the sponge cake. To speed up the process of binding the ingredients, you can place the mixer bowl in another bowl with warm water, ensuring that the temperature does not exceed 45 degrees Celsius. This will help achieve a fluffy mixture that will double or even triple in volume. It is essential that after mixing, you gradually add the sifted flour in three stages, carefully mixing from the bottom up to avoid losing the incorporated air.
After preparing the mixture, grease a pan with butter and dust it with flour. If you are using a non-stick pan, it is sufficient to grease only the bottom. Preheat the oven to 180 degrees Celsius, then pour the mixture into the pan, gently leveling the surface. Place the pan in the oven on the middle rack for about 20 minutes, being careful not to open the oven door in the first 15 minutes, as a sudden drop in temperature could affect the structure of the sponge cake. Test if it is ready with a toothpick, then let it cool on a rack.
Repeat these steps for the other two layers, and optionally, you can soak them with rum for added flavor. Once the layers have cooled, keep them in the fridge for 24 hours to let the flavors meld.
The next day, cut the layers in half or into three equal parts using a special cutting ring. It is crucial that the layers are equal to achieve a uniform and aesthetically pleasing cake.
For Cream I, start by whipping the butter until fluffy. In a pot, combine powdered sugar with milk, constantly stirring with a wooden spoon. Add grated chocolate and place the pot in a bain-marie, stirring continuously until melted and smooth. Add the eggs one at a time, mixing constantly to achieve a dense composition. When the mixture is almost cool, gradually incorporate it into the fluffy butter. Add the ground almonds and mix gently, then keep the cream in the fridge for at least 12 hours.
For Cream II, repeat the butter mixing process, then add powdered sugar and almond essence, mixing until smooth. Keep this cream in the fridge for 12 hours as well.
Day II: Cut the layers again in half or equal parts. Divide the cream obtained so that it is evenly distributed between the layers and on the top surface of the cake. Place the first layer on a cake stand, add cream, and level it. Continue with the other layers, ensuring that each layer has a similar amount of cream.
After the cake is assembled, keep it in the fridge for about 5-6 hours, during which the flavors will meld beautifully. Then, decorate the cake with chocolate glaze. Prepare parchment paper to cover the sides of the cake, melt the glaze, and pour it over the paper, allowing it to solidify.
After about 15 minutes, remove the paper, being careful to maintain the perfect shape of the cake. The glaze will harden, giving an elegant appearance. Shape white chocolate to create decorations, such as hearts or flowers, using the desired molds. Finally, decorate the cake with these ornaments and with the message "Happy Birthday Antonel!" written with Cream II. The cake is now ready to be enjoyed, bringing joy and flavor to the desired celebration.
Ingredients
For the sponge cake: - 18 medium-sized eggs - 390 g superfine sugar - 360 g flour 000, freshly sifted, and flour for dusting the pan - 150 g butter - 100 ml rum for soaking the layers (optional) From these ingredients, I prepared 3 layers for the cake. For one layer, the following is needed: 6 eggs, 130 g superfine sugar, 120 g flour 000, freshly sifted, and flour for dusting the pan, 50 g butter. * For cream I (the cream used to fill the layers): - 400 g butter at room temperature (soft but not melted) - 400 g freshly sifted powdered sugar - 320 g high-quality milk chocolate, finely grated - 4 eggs - 4 tablespoons of milk - 200 g peeled and ground almonds. For cream II (the cream used to decorate the cake): - 200 g butter at room temperature (soft but not melted) - 180 g freshly sifted powdered sugar - 1 bottle of almond essence. For decoration (for the chocolate coating): - 2 packets of chocolate Kuchenglasur (1 packet weighs 100 g) or about 200 g homemade glaze. For decoration (for approximately 20-21 chocolate flowers): - 150 g high-quality white chocolate - a few small candies with a diameter of 1.5 mm (I used red candies). For decoration (for the chocolate heart): - 120 g high-quality white chocolate - small colored candies with a diameter of 1.5 mm.