Ingredients for the sponge cake
250 gr butter, at room temperature 480 gr. (2 cups) sugar 4 large eggs at room temperature 240 ml milk at room temperature 2 vanilla powder 380 gr. (3 cups) soft flour 1 sachet (20 gr.) Baking powder 65 gr. (+ a little more for decoration) chocolate truffle grated toast for the mold Ingredients for the icing For the icing: 45 gr. (3 tbsp.) Butter 155 gr. (3/4 cup + 1 tbsp.) Sugar 50 gr. cocoa powder 90 ml milk
Execution for the sponge cake
First step In a large bowl sift the flour and the baking powder, mix well to mix. second step Butter the cake pan and sprinkle with breadcrumbs. Third step In another bowl, beat all the egg whites with the mixer to make a meringue. Fourth step In a bowl, beat the butter in the mixer until fluffy. I continue with the sugar. Then I add the egg yolks one by one, after it is homogenized I add the vanilla.
I beat them for 1-2 minutes and at the end I add the flour – baking and the milk. I throw them alternately, starting and ending with the flour. And then I put the egg whites that I have meringue and mix with my marigold gently, as soon as they are homogenized I put the truffle and mix again with my marijuana gently ….
I put the mixture in its form and bake in a preheated oven at 180 degrees resistance for about 45 minutes When the time has passed and the cake is baked, it has taken on a golden color and with a toothpick knife we see that it is also baked inside, we take it out of the oven. I leave it for 5 minutes and then we turn it over on a plate and let it cool completely. if we want it to cool, add icing [ δες βιντεο ]
Execution for the icing Put all the ingredients in a saucepan and as soon as they melt well, take it off the heat, leave it to cool a bit and pour it over the cake after we have put a grill underneath so as not to soil
