Spider Web Cake
This is a cake I make when I need an impressive dessert but don't want to complicate things with intricate recipes or hard-to-find ingredients. The sponge is made with eggs, the custard is cooked with milk and cocoa, and the quick glaze is made with Nutella and mascarpone – everything is straightforward and without unnecessary steps. I've made it many times and have never needed to change anything in the base. The spider web design is easy to achieve with melted white chocolate.
Quick Info
Total time: about 2 hours (preparation, baking, and decorating)
Preparation time: around 45-60 minutes
Sponge baking time: about 30 minutes
Servings: 12-14 slices
Difficulty: medium
Recipe type: birthday cake or special occasion cake
Ingredients
Sponge:
10 eggs
10 tablespoons sugar
10 tablespoons flour
Custard:
400 ml milk
10 tablespoons sugar
3 tablespoons flour
2 tablespoons cocoa
rum essence
150 g margarine
Glaze:
250 g Nutella
250 g mascarpone
For soaking:
juice from a peach compote
Decoration:
1 white chocolate bar
a little milk
Instructions
1. Preparing the sponge
1.1. Separate the eggs, placing the egg whites in a large bowl and the yolks in another.
1.2. Whip the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, beating well after each addition. The mixture should be dense and glossy.
1.3. Gently fold in the egg yolks, one at a time, using a wooden spoon and vertical motions to avoid deflating the mixture.
1.4. Sift in the flour gradually, mixing gently from the bottom up.
1.5. Pour the batter into a round cake pan (24-26 cm in diameter) greased with a little oil and lined with parchment paper.
1.6. Bake in a preheated oven at 170°C for about 30 minutes. The sponge is done when a toothpick inserted comes out clean.
1.7. Let the sponge cool in the pan for 10-15 minutes, then remove it and allow it to cool completely on a wire rack.
2. Cooking the custard
2.1. In a bowl, combine 3 tablespoons of flour, 2 tablespoons of cocoa, and 10 tablespoons of sugar. Mix the dry ingredients well.
2.2. Pour everything into the cold milk (400 ml) and whisk to avoid lumps.
2.3. Transfer the mixture to a small saucepan and cook over low heat, stirring constantly until it thickens like pudding. Remove from heat when the custard has set.
2.4. Allow the custard to cool, but not completely – it should be warm, not cold.
2.5. Add the cubed margarine and rum essence. Mix vigorously until the custard is smooth and glossy.
3. Nutella-mascarpone glaze
3.1. Place the Nutella in a double boiler just to warm it slightly and make it softer.
3.2. Remove from heat, add the mascarpone, and mix with a spatula or on low speed until you achieve a smooth cream. Don't overmix, just enough to combine.
4. Assembly
4.1. Cut the sponge in half horizontally with a long knife.
4.2. Place the first layer of sponge on a serving platter, soaking it with the peach compote juice (you can use a brush or pour it with a spoon, without excess).
4.3. Spread the cooked custard in an even layer.
4.4. Place the second layer of sponge on top and soak it as well, just until slightly moist, not overly soaked.
4.5. Pour the Nutella and mascarpone glaze over the cake, spreading it with a spatula on top and around the sides.
5. Spider web decoration
5.1. Break the white chocolate into pieces and melt it with a little milk in a double boiler. Stir frequently until it becomes fluid.
5.2. Place the melted chocolate in a small bag or a piping bag with a thin tip. Cut a small hole.
5.3. Draw concentric circles from the inside out over the chocolate glaze on the cake.
5.4. Use a toothpick to draw lines from the center to the edges to create the spider web pattern.
Why I make this recipe often
It comes together relatively quickly for a layered cake. The ingredients are simple, and I can find everything in regular stores. The sponge is light, the custard isn't overly sweet, and the glaze has an intense chocolate flavor without being heavy. The decorative pattern is easy to achieve and doesn't require special decorating experience.
Tips and Variations
Tips
1. Don’t overbeat the egg whites after you start adding the sugar – if they become too stiff, the sponge won't rise well.
2. Soak the sponge just enough to be moist, not soggy.
3. If the custard has cooled too much and the margarine isn't melting, warm the bowl slightly over steam for a few seconds while stirring.
4. For the glaze, mix the mascarpone with Nutella slowly to prevent it from separating.
Substitutions
1. The margarine in the custard can be replaced with butter if there are no issues for those consuming it.
2. If you don’t have Nutella, you can use another nut spread, but the taste will be slightly different.
3. The rum essence can be swapped for vanilla essence for a milder flavor.
Variations
1. For a more intense flavor, you can add a little coffee liqueur to the soaking syrup.
2. Instead of peach compote, you can use orange juice (without pulp).
3. If you want a different decoration, you can create a marbled effect with dark and white chocolate.
Serving Suggestions
Serve the cake cold, straight from the fridge. It can be cut more easily with a knife warmed in hot water and wiped. It pairs well with coffee or a glass of cold milk.
Frequently Asked Questions
1. Can the sponge be made with fewer eggs?
You can adjust the quantities, but if you reduce the number of eggs, the sponge will be thinner. Keep the ratio of sugar and flour the same as the number of eggs.
2. What can I substitute for the peach compote for soaking?
You can use any low-acidity compote or simple syrup with a little vanilla essence.
3. How long does the cake last in the fridge?
The cake keeps well for 2-3 days in the fridge, covered. The sponge remains soft due to the syrup, and the custard doesn't dry out.
4. Can I freeze the sponge or the assembled cake?
The plain sponge can be frozen, but I do not recommend freezing the assembled cake – the mascarpone glaze does not thaw well.
Nutritional Values
Estimated per slice (from 14):
Calories: approx. 370 kcal
Protein: 7 g
Fat: 18 g
Carbohydrates: 42 g
These values are approximate and may vary depending on the amount of syrup used and the specifics of each brand of spread or margarine.
Storage and Reheating
The cake stores best in the fridge, covered, for up to 3 days. I do not recommend reheating – it is served cold. The plain sponge, without cream or glaze, can be frozen for up to 1 month, wrapped well in foil. The fully assembled cake does not freeze well without changing its texture.
This is a cake I make when I need an impressive dessert but don't want to complicate things with intricate recipes or hard-to-find ingredients. The sponge is made with eggs, the custard is cooked with milk and cocoa, and the quick glaze is made with Nutella and mascarpone – everything is straightforward and without unnecessary steps. I've made it many times and have never needed to change anything in the base. The spider web design is easy to achieve with melted white chocolate.
Quick Info
Total time: about 2 hours (preparation, baking, and decorating)
Preparation time: around 45-60 minutes
Sponge baking time: about 30 minutes
Servings: 12-14 slices
Difficulty: medium
Recipe type: birthday cake or special occasion cake
Ingredients
Sponge:
10 eggs
10 tablespoons sugar
10 tablespoons flour
Custard:
400 ml milk
10 tablespoons sugar
3 tablespoons flour
2 tablespoons cocoa
rum essence
150 g margarine
Glaze:
250 g Nutella
250 g mascarpone
For soaking:
juice from a peach compote
Decoration:
1 white chocolate bar
a little milk
Instructions
1. Preparing the sponge
1.1. Separate the eggs, placing the egg whites in a large bowl and the yolks in another.
1.2. Whip the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, beating well after each addition. The mixture should be dense and glossy.
1.3. Gently fold in the egg yolks, one at a time, using a wooden spoon and vertical motions to avoid deflating the mixture.
1.4. Sift in the flour gradually, mixing gently from the bottom up.
1.5. Pour the batter into a round cake pan (24-26 cm in diameter) greased with a little oil and lined with parchment paper.
1.6. Bake in a preheated oven at 170°C for about 30 minutes. The sponge is done when a toothpick inserted comes out clean.
1.7. Let the sponge cool in the pan for 10-15 minutes, then remove it and allow it to cool completely on a wire rack.
2. Cooking the custard
2.1. In a bowl, combine 3 tablespoons of flour, 2 tablespoons of cocoa, and 10 tablespoons of sugar. Mix the dry ingredients well.
2.2. Pour everything into the cold milk (400 ml) and whisk to avoid lumps.
2.3. Transfer the mixture to a small saucepan and cook over low heat, stirring constantly until it thickens like pudding. Remove from heat when the custard has set.
2.4. Allow the custard to cool, but not completely – it should be warm, not cold.
2.5. Add the cubed margarine and rum essence. Mix vigorously until the custard is smooth and glossy.
3. Nutella-mascarpone glaze
3.1. Place the Nutella in a double boiler just to warm it slightly and make it softer.
3.2. Remove from heat, add the mascarpone, and mix with a spatula or on low speed until you achieve a smooth cream. Don't overmix, just enough to combine.
4. Assembly
4.1. Cut the sponge in half horizontally with a long knife.
4.2. Place the first layer of sponge on a serving platter, soaking it with the peach compote juice (you can use a brush or pour it with a spoon, without excess).
4.3. Spread the cooked custard in an even layer.
4.4. Place the second layer of sponge on top and soak it as well, just until slightly moist, not overly soaked.
4.5. Pour the Nutella and mascarpone glaze over the cake, spreading it with a spatula on top and around the sides.
5. Spider web decoration
5.1. Break the white chocolate into pieces and melt it with a little milk in a double boiler. Stir frequently until it becomes fluid.
5.2. Place the melted chocolate in a small bag or a piping bag with a thin tip. Cut a small hole.
5.3. Draw concentric circles from the inside out over the chocolate glaze on the cake.
5.4. Use a toothpick to draw lines from the center to the edges to create the spider web pattern.
Why I make this recipe often
It comes together relatively quickly for a layered cake. The ingredients are simple, and I can find everything in regular stores. The sponge is light, the custard isn't overly sweet, and the glaze has an intense chocolate flavor without being heavy. The decorative pattern is easy to achieve and doesn't require special decorating experience.
Tips and Variations
Tips
1. Don’t overbeat the egg whites after you start adding the sugar – if they become too stiff, the sponge won't rise well.
2. Soak the sponge just enough to be moist, not soggy.
3. If the custard has cooled too much and the margarine isn't melting, warm the bowl slightly over steam for a few seconds while stirring.
4. For the glaze, mix the mascarpone with Nutella slowly to prevent it from separating.
Substitutions
1. The margarine in the custard can be replaced with butter if there are no issues for those consuming it.
2. If you don’t have Nutella, you can use another nut spread, but the taste will be slightly different.
3. The rum essence can be swapped for vanilla essence for a milder flavor.
Variations
1. For a more intense flavor, you can add a little coffee liqueur to the soaking syrup.
2. Instead of peach compote, you can use orange juice (without pulp).
3. If you want a different decoration, you can create a marbled effect with dark and white chocolate.
Serving Suggestions
Serve the cake cold, straight from the fridge. It can be cut more easily with a knife warmed in hot water and wiped. It pairs well with coffee or a glass of cold milk.
Frequently Asked Questions
1. Can the sponge be made with fewer eggs?
You can adjust the quantities, but if you reduce the number of eggs, the sponge will be thinner. Keep the ratio of sugar and flour the same as the number of eggs.
2. What can I substitute for the peach compote for soaking?
You can use any low-acidity compote or simple syrup with a little vanilla essence.
3. How long does the cake last in the fridge?
The cake keeps well for 2-3 days in the fridge, covered. The sponge remains soft due to the syrup, and the custard doesn't dry out.
4. Can I freeze the sponge or the assembled cake?
The plain sponge can be frozen, but I do not recommend freezing the assembled cake – the mascarpone glaze does not thaw well.
Nutritional Values
Estimated per slice (from 14):
Calories: approx. 370 kcal
Protein: 7 g
Fat: 18 g
Carbohydrates: 42 g
These values are approximate and may vary depending on the amount of syrup used and the specifics of each brand of spread or margarine.
Storage and Reheating
The cake stores best in the fridge, covered, for up to 3 days. I do not recommend reheating – it is served cold. The plain sponge, without cream or glaze, can be frozen for up to 1 month, wrapped well in foil. The fully assembled cake does not freeze well without changing its texture.