This cake is ultra moist and delicious! In the mouth, it really feels like you’re tasting a cloud, it’s so light. I’m still salivating just thinking about it!
This vanilla layer cake will really make an impact on the table with both its exterior and interior beauty. In fact, when cutting the sponge cakes are vertical. I find this very original. And I’m sure your guests will be surprised!
You can make this layer cake for birthdays, meals with family, friends or for holidays.
In this recipe, the cake is completely covered with mascarpone cream. Usually, I make a buttercream but for simplicity I preferred to cover it with cream.
My little tips:
To make your sponge cake a success , it is very important to beat the whites well and add the sugar at the end to tighten them and be sure that they do not fall. Do not use liquid vanilla! Having had the experience, I ended up with a completely broken sponge cake. Finally, you should definitely not mix the dough too much while incorporating the flour to prevent it from settling.
Concerning the whipped mascarpone cream , I invite you to use an electric mixer rather than a manual mixer. In fact, you will spend more time with the hand mixer. In addition, it also tends to overheat the cream and that’s a disaster because it slices. If you have no choice, place all the ingredients in a salad bowl then reserve in the freezer for 20 minutes before whisking. If you have ice cubes, place them under your salad bowl to maintain a negative temperature.
Finally, if you use an electric mixer your cream will rise much more quickly. To tell you the truth, I never place my mixer bowl in the freezer before using it unless it is 40°C at home. But in my recipes I always recommend it to make sure your recipes are successful.
Genoese
3 eggs
70 g of flour
30 g of cornstarch
100 g of sugar
1 packet of vanilla sugar
1 tsp baking powder
Mascarpone cream
470 g of whole liquid cream
400 g of mascarpone
55 g of icing sugar
1 jar of Speculoos spread
1 tbsp of liquid vanilla
Decoration
Speculoos biscuits
PREPARATION OF THE RECIPE
Genoese
1
Separate whites from yellows.
2
Whip the whites then once they have started to rise, pour in half the sugar to tighten them.
3
Meanwhile, whisk the yolks with half the sugar and the vanilla sugar and whisk for a few minutes to whiten them.
4
Once the whites are whipped, reduce the mixer speed to 1 and gradually pour in the blanched yolks.
5
Pour in the sifted flour and yeast and mix gently without breaking the mixture.
6
Grease a 27 cm by 37 cm sponge cake mat then pour the dough.
7
Place in a preheated oven at 175°C fan and cook for between 8 and 10 minutes.
8
Once cooked, let cool and remove the sponge cake. Then cut it into 3 equal parts across the width of the sponge cake. Wrap each strip gently in plastic wrap.
Mascarpone cream
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
