On Saturday afternoon, guests were announced, and there was no time left for dessert. My luck came with a sponge cake prepared the night before, a simple and delicious recipe, perfect for impressing. Here’s how I made it:
We start by preparing the sponge cake. We beat the butter at room temperature with 150 grams of sugar, mixing them well until the mixture becomes light in color and fluffy. Then, we add the egg yolks, continuing to mix vigorously to obtain a homogeneous emulsion. We don’t forget to add a few drops of vanilla extract, which will give a subtle and pleasant aroma.
In another bowl, we beat the egg whites with a pinch of salt until foamy. When the foam becomes firm, we gradually add the remaining sugar, continuing to mix to obtain a glossy and firm meringue, which will give an extra volume to our sponge cake.
Now, we divide the yolk mixture into two equal parts. In one of them, we add cocoa, mixing well to obtain a uniform composition. Then, carefully, we will fold the beaten egg whites into both mixtures, being careful to keep the air in the egg whites so that the sponge cake turns out fluffy and airy.
We prepare a baking tray, lining it with parchment paper to prevent sticking. We pour in the cocoa mixture, followed by the white mixture, so that the two colors overlap beautifully. We bake at 180 degrees for 35-40 minutes until the sponge cake is well risen and passes the toothpick test. Once baked, we let the cake cool completely.
For the pudding cream, we will prepare it according to the instructions on the package. If you want a richer cream, you can use two packets of pudding.
For assembly, we need a large glass bowl. We cut the sponge cake into slices of about 2 cm and start building layers. We place a first layer of sponge cake, followed by fresh fruits like strawberries or blueberries, and then pour the pudding on top. We continue this process until the bowl is full, ensuring that the last layer is pudding.
We leave everything in the fridge for 1-2 hours so that the layers settle well. In the end, we garnish with sliced peaches and fresh blackberries, and our dessert becomes a true work of art. We serve with pleasure, and the guests will be delighted by the combination of textures and flavors. Enjoy!
We start by preparing the sponge cake. We beat the butter at room temperature with 150 grams of sugar, mixing them well until the mixture becomes light in color and fluffy. Then, we add the egg yolks, continuing to mix vigorously to obtain a homogeneous emulsion. We don’t forget to add a few drops of vanilla extract, which will give a subtle and pleasant aroma.
In another bowl, we beat the egg whites with a pinch of salt until foamy. When the foam becomes firm, we gradually add the remaining sugar, continuing to mix to obtain a glossy and firm meringue, which will give an extra volume to our sponge cake.
Now, we divide the yolk mixture into two equal parts. In one of them, we add cocoa, mixing well to obtain a uniform composition. Then, carefully, we will fold the beaten egg whites into both mixtures, being careful to keep the air in the egg whites so that the sponge cake turns out fluffy and airy.
We prepare a baking tray, lining it with parchment paper to prevent sticking. We pour in the cocoa mixture, followed by the white mixture, so that the two colors overlap beautifully. We bake at 180 degrees for 35-40 minutes until the sponge cake is well risen and passes the toothpick test. Once baked, we let the cake cool completely.
For the pudding cream, we will prepare it according to the instructions on the package. If you want a richer cream, you can use two packets of pudding.
For assembly, we need a large glass bowl. We cut the sponge cake into slices of about 2 cm and start building layers. We place a first layer of sponge cake, followed by fresh fruits like strawberries or blueberries, and then pour the pudding on top. We continue this process until the bowl is full, ensuring that the last layer is pudding.
We leave everything in the fridge for 1-2 hours so that the layers settle well. In the end, we garnish with sliced peaches and fresh blackberries, and our dessert becomes a true work of art. We serve with pleasure, and the guests will be delighted by the combination of textures and flavors. Enjoy!
Ingredients
Sponge Cake: 8 eggs, 200 g butter, 300 g flour, 300 g sugar, 1 packet of baking powder, 2 tablespoons of cocoa, a pinch of salt, vanilla extract. Cream: 1 packet of vanilla pudding, 500 ml milk, 4 tablespoons of sugar. Fruits: peaches and blackberries (canned peaches also work).