Sponge Cake Pastries
5.0 (1)
Ingredients
- check_circle5 eggs at room temperature
- check_circle 5 tbsp sugar
- check_circle 5 tbsp flour
- check_circle 1 vial vanilla
- check_circle For the syrup:
- check_circle 4-5 tbsp sugar
- check_circle Juice and zest of half a lemon
- check_circle For chocolate ganache:
- check_circle 100g high-quality chocolate
- check_circle 100-120ml high-fat cream
- check_circle Pinch of salt
- check_circle Buttercream:
- check_circle 100g soft butter
- check_circle 1 can sweetened condensed milk
Preparation
- Separate the eggs into whites and yolks. Beat the whites with a pinch of salt and 2/3 of the sugar until stiff peaks form. Beat the yolks with the remaining sugar until fluffy and carefully fold in the beaten whites with a spatula. Add vanilla.
- Sift the flour and add it in two parts, mixing gently. Bake the mixture in a preheated oven at 180 degrees for about 15 minutes (or until a toothpick comes out clean). Once cooled, cut the cake into layers.
- For the syrup, combine all ingredients in a saucepan and heat until boiling, stirring constantly to dissolve the sugar.
- For the buttercream, beat 100g of soft butter with a mixer and add condensed milk (I used caramel-flavored condensed milk). Optionally, you can add 100g of melted chocolate.
- Cut the layers into your desired shape (I chose squares about one finger thick). Drizzle the bottom layer with one tablespoon of cooled syrup, spread buttercream, and top with another layer. Repeat with the remaining layers.
- Pour the chocolate ganache over the top, ensuring all pastries are on a rack for a nice finish once the ganache cools. Additional decoration is optional.
schedule
01/10/21