Ingredients
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White Sponge Cake:
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6 Eggs
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1 glass granulated sugar
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1 glass Flour
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1 cup starch
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1 Packet Baking Powder
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1 Packet vanilla
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1 small cup hot water
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Pastry Cream:
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1 l Milk
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10 spoons Sugar
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5 Spoons Flour
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3 spoons starch
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2 Egg Yolks
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1 Packet vanilla
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50 gr margarine
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Butter Cream:
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500 gr Butter
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750 gr powdered sugar
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Chocolate Glaze:
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3 Spoons Cream
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Couverture Chocolate
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Fruits:
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blueberries
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raspberries
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Blackberry
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strawberry
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red currants
Directions
How to Make the White Sponge Cake:
- Separate the egg yolk from the white. Whisk the yolks well with the sugar.
- In a separate bowl, mix the flour, starch, baking powder, and vanilla.
- Add some flour and hot water to the whipped egg yolk and continue whisking.
- In another bowl, whisk the egg whites well, adding a pinch of salt.
- Add the egg white to the other ingredients in batches of two or three and mix together in one direction only with a spatula.
- Put a mold on a tray and pour the mortar into the mold. Knock the tray on the worktop a few times to knock the air out of it.
- Bake in a preheated oven at 180 c for 40 minutes.
- Don’t open the open door at all before the 40 minutes, and then check with a knife. If it’s cooked, take it out of the oven and leave to cool.
How to Make the Pastry Cream:
- Whisk the flour, starch, sugar, egg yolk, and milk in a pan with a mixer.
- Cook on a low heat until it reaches the consistency of a pudding.
- Removing from the stove, add the margarine and vanilla and beat for 10 minutes. Let it rest overnight.
 How to Make the Butter Cream:
- Put the room-temperature butter in a the mixer bowl and whisk until it becomes creamy.
- Sift the powdered sugar and gradually added it to the butter and whip for 7 minutes.
How to Prepare the Fruits:
- Take the cake out of the oven and let it sit for 3-4 minutes. Then, run a fine spatula around the edge of the mold and remove the cake. Leave to cool on a wire rack. Then, take off the baking paper and cut the cake across the circumference into three layers.
- Wet the layers with milk. Spread them with cream and sprinkle with raspberries and chocolate drops. Lay the three layers one on top of the other.
- Cover the top and sides with cream and let it rest for at least 3-4 hours.
- Decorate the cake with chocolate and forest fruits.
