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Sunflower cake

Ingredients

sponge cake
120 wheat cake flour
5 eggs
150 g of sugar
30 g of cocoa
1 teaspoon of baking powder
pinch of salt
Cream
500 ml whipping cream 30%
150 g sunflower seeds
3 tablespoons of fudge mass
2 tablespoons of powdered sugar
1 heaping tablespoon of gelatin + 3 tablespoons of hot water
Additionally

milk chocolate bar
4 tablespoons of currant jam

Preparation

Sponge cake:

Separate the egg whites from the yolks and beat until stiff with a pinch of salt. Whisking constantly, gradually add sugar. When the mixture is stiff and glassy, ​​reduce the mixer speed and add the yolks.
Mix the flour with baking powder and cocoa. Pour it into the egg mixture and mix it all gently with a spatula until combined.
Put the mixture into a baking tray (24×24 cm) lined with baking paper and put it in the oven preheated to 180 degrees. Bake for 20 minutes until the stick is dry.
After baking and cooling, divide the sponge cake into two layers.

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