San Prudencio Cake (SPAIN)


For the Genoese sponge cake:

  • 3 free-range eggs at room temperature
  • 0,22 lb sugar
  • 0,22 lb of pastry flour
  • 1 pinch of salt

For the filling:

  • 20,28 oz whipping cream
  • 0,22 lb of chocolate for desserts
  • 0,13 lb icing sugar
  • 5,07 oz of cava

To decorate:

  • Pure cocoa powder

Preheat the oven to 356 degree, beat the 3 eggs with the sugar and a pinch of salt until they triple in volume

Sift the flour

Add it little by little to the eggs with enveloping movements

Transfer to a mold with the base lined with parchment paper

Bake at medium height in an oven at 356 degree

Separate the edges with a knife, unmold and cool on a wire rack

Divide the cake in two

Whip 18,59 oz of cream with the icing sugar

Place a layer of sponge cake in a round mold with a removable base and moisten with cava

Fill with 0,66 oz of whipped cream

Place the rest of the cake and dip again with cava

Mix the chopped chocolate with the 1,69 ozl of boiling cream

Add the melted chocolate to the rest of the whipped cream

Fill the cake with the truffle and refrigerate for 2 hours

Finally, remove from the freezer, decorate with cocoa powder

To serve, leave the cake outside for a few minutes so that it is as cold as possible but without being frozen

ENJOY YOUR MEAL
 

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