Christmas Baking
Chocolate Sponge Sandwich Cakes: A Quick Brush of Milk Keeps Them Tender – Cocoa Cream, Crunchy Almond Glaze
Chocolate sponge sandwich cakes: milk-brushed sponge rounds with whipped cocoa cream, dipped in chocolate and chopped almonds.
NutritionApproximate, per serving
Instructions
Crack the eggs into a bowl and add the granulated sugar and vanilla. Beat with a mixer on high speed until you have a thick, pale foam.
Sift the flour mixed with the baking powder over the egg foam in batches. Fold it in gently with a spatula or whisk so the batter doesn't deflate.
Pour the batter onto a baking sheet lined with parchment paper and spread it evenly. Bake in a preheated oven at 350°F (175°C) for about 12 minutes (until golden).
Let the sponge cool completely. Then cut circles out of it with a glass or round cutter (you can snack on the scraps or use them in a trifle).
Important step: Brush each circle lightly with milk using a pastry brush. This keeps the cakes tender.
Make the cream: Put the cold cream in a bowl, add the powdered sugar and sifted cocoa and whip until stiff.
Fill a piping bag with the cream. Pipe cream onto half of the circles and cover with the remaining circles to make "sandwiches". Smooth the sides.
Melt the chocolate with the oil over a pan of simmering water or in the microwave. Stir in the chopped almonds. Dip the sides and tops of the cakes in the glaze and let it set.
- Chill the heavy cream well before whipping (the original recommends at least 12 hours in the refrigerator).
- Use a thin-rimmed wine glass to cut the circles for a neater shape. If you don't like almonds, use hazelnuts for a Ferrero-style flavor.
- Variations: white chocolate glaze with coconut in the cream, or a raspberry or strawberry piece in the center of the cream.