4
Pour the dough into a piping bag and pipe 7 cm diameter circles onto a silicone baking mat.
5
Place in a preheated oven at 170°C and cook for 10 to 13 minutes. Your small sponge cakes should color slightly.
6
Remove the tray from the oven and let cool for 3 minutes. Then remove the sponge cakes using a spatula. Put the sponge cakes in a freezer bag without sticking them together. This will keep them soft and prevent them from drying out.
Whipped cream
7
In a very cold bowl, pour the cream, mascarpone, icing sugar and vanilla. Whip it all up with a mixer. This should double in volume and form a bird’s beak.
Assembly
8
Pipe the whipped cream using a 2D nozzle at the end of the sponge cake and add the spread or jam to the center.
9
Close the sponge cake and sprinkle with icing sugar. Refrigerate for 10 minutes and enjoy.
CATEGORY
For the preparation of this recipe, I have chosen to accompany you with images.
First start by preparing the sponge cake. To do this, blanch the yolks with the sugar (photo 1) then add the sifted flour, cornstarch and yeast then mix (photo 2). Finally, add the whipped whites to the dough in 3 batches and mix gently (photos 3, 4 and 5).
Then, pipe the sponge cake as in photo 1 starting from the center and make like a snail. Cook and put them in a freezer bag to prevent them from drying out.
Finally, complete the assembly. Pipe the whipped cream around the edge of the sponge cake. To get a frilly effect, I used the 2D nozzle and moved back and forth from top to bottom. Then in the center, add the spread.
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