Ingredients
For the sponge cake:
- Eggs – 6 (320 g)
- Sugar – 150 g
- Salt – 0.5 tsp
- Flour – 120 g
- Cocoa (alkalized) – 25 g
- Baking powder – 1 tsp
- Vanilla sugar – 1 tsp
- Odorless vegetable oil – 40 ml
For the cream:
- Chilled sour cream (20%) – 600 g
- Chilled cream (33%) – 250 ml
- Powdered sugar – 100 g
For cake leveling cream:
- Chilled sour cream (20%) – 60 g
- Chilled cream (33%) – 150 ml
- Vanilla sugar – 1 tsp
- Powdered sugar – 20 g
For the filling:
- Strawberries – 600 g
For the glaze:
- Melted dark chocolate – 20-25 g
Equipment:
- Baking sheet 34×38 cm
- Cake pan with 20 cm diameter
Recipe
- Preheat the oven to 190°C (374°F).
- Prepare the chocolate sponge cake:
- Beat the eggs with salt until frothy. Gradually add sugar and vanilla sugar. Continue to beat at high speed until you get a light, fluffy mixture.
- Add vegetable oil and mix on low speed until smooth.
- Sift the flour, cocoa, and baking powder, then fold them into the egg mixture until smooth.
- Line a 34×38 cm baking sheet with parchment paper. Pour and spread the batter evenly. Bake for about 15 minutes at 190°C until the cake springs back when lightly pressed.
- Cool the sponge cake: Trim the edges and set the scraps aside.
- Prepare the cream: In a bowl, combine sour cream, cream, and powdered sugar. Whisk until stiff peaks form.
- Dice the strawberries into small pieces.
- Turn the sponge cake onto parchment paper, peel off the baking paper, and cut out a 20 cm circle to use as the base. Cut the remaining sponge into 1.5-2 cm cubes.
- Assemble the cake: Place the base layer in a 20 cm cake ring on a flat plate, lining the inside with acetate film or parchment. Spread the base layer with cream and add a layer of strawberries.
- Layer the cake: Dip each cake cube in cream, layering them tightly in the mold with strawberries, until all cake and filling are used. Cover with plastic wrap and refrigerate for 5-6 hours.
- Prepare leveling cream: Whip the sour cream, cream, powdered sugar, and vanilla sugar until stiff peaks form.
- Melt the chocolate by breaking it into pieces and placing it in a piping bag. Submerge the bag in hot water for 5-10 minutes until melted.
- Crush the cake scraps: Use them to create crumbs for decoration.
- Decorate the cake: Remove the ring from the chilled cake and coat it with the leveling cream. Refrigerate for 30 minutes. Drizzle with chocolate glaze, creating a spiral design. Use a toothpick to make a web pattern. Press crumbs onto the sides and chill for 1-2 hours.
Enjoy!
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