Exquisite cake


sponge cake

150 g of wheat flour
120 g of sugar
4 eggs
pinch of salt
Almond and caramel layer

300 g kajmak
150 g of almond flakes

Cream layer

500 ml whipping cream 30%
250 g of mascarpone cheese
3 tablespoons of powdered sugar
2 teaspoons of gelatin + 60 ml of hot water

Chocolate layer

330 ml whipping cream 30%
4 heaped tablespoons of Nutella (or other chocolate cream)
1 tablespoon of powdered sugar
1 package of thickener (cream-fix)

Punch to soak the sponge cake

150 ml of water
1 tablespoon of lemon juice
2 teaspoons of sugar


1 pack of round sponge cakes
100 g of milk chocolate


Sponge cake:
Separate the yolks from the whites. Then beat the egg whites until stiff with a pinch of salt. At the end of whipping, gradually add sugar.

When the mixture is sufficiently glassy, ​​reduce the mixer speed and gradually add the yolks.

Finally, add the flour sifted through a sieve and mix everything gently with a spatula.

Line a 24×24 baking tin with baking paper. Then transfer the prepared mass and place the whole thing in the oven preheated to 180 degrees C. Bake for 20 minutes (top-bottom heating).

Mix the ingredients for the punch together and soak the cooled sponge cake with it.

delicious cake

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