Cream sponge cake

6 servings
2 hours 30 min

Let's make a biscuit.

We break eggs into a bowl and add ordinary sugar and vanilla to them (I have a vanilla pod in my container with sugar, so I did not add vanilla sugar separately).

Beat the eggs with sugar for 10 minutes until very fluffy and dense.

Mix the flour with starch and sift together. In two steps, add this mixture to the egg mass.

Gently intervene dry ingredients with a whisk or shoulder blade. We act gently, but carefully, flour lumps should not remain in the mixture.

Add coconut chips (I previously slightly crushed it in a grinder) and also gently interfere with it.

Melt the butter and pour it over the wall of the bowl into the dough.

Stir the dough until homogeneous and smooth.

We cover the baking sheet with baking paper and pour dough over it. Use a spatula to level the dough over the entire surface of the tray.

Bake biscuit at 180 C for about 12-15 minutes. We check the readiness by pressing or using a skewer. Let the biscuit cool.

Separate the paper from the biscuit and cut the dry edges.

The biscuit itself is divided into 3 equal parts.

Let's make the cream.

Fill gelatin with water and leave to swell.

Meanwhile, we'll make the custard portion of the cream. We pour milk into the pan, put it on the heat and bring it to a boil.

In a bowl, combine egg yolks, sugar, starch and vanilla (in this case, vanilla did not add again, since all my sugar is slightly flavored with a pod).

We rub the yolks with a whisk until homogeneous.

When the milk is heated, gently, in a thin stream we pour it into the yolk mixture, while thoroughly mixing the mass with a whisk.

We pour the resulting mass back into the saucepan and put it on fire.

Over a medium heat, stirring constantly, cook the cream until thickened. Cook the cream quickly enough, so we are not distracted, otherwise it can stick to the bottom.

We remove the finished custard from the heat and while it is still hot, we add swollen gelatin. Mix carefully so that the gelatin is dispersed in the mass.

We break black chocolate into small pieces and transfer it into a large bowl, install a sieve on top.

Pour hot cream over the sieve and wipe it.

We leave the cream with chocolate for a few minutes so that the chocolate warms up well.

After that, mix the cream thoroughly until the chocolate has completely melted. By the way, at this stage I advise you to try the cream and decide enough sugar or not, since depending on the bitterness of chocolate, sugar may need more. If suddenly the cream is not very sweet, then when you whisk the cream, add a couple of tablespoons of icing sugar to them. Let the resulting cream cool to room temperature.

Pour the fatty cream into a high whipping container and beat until thick cream is obtained.

Gently interfere with the whipped cream in the cooled chocolate part.

We get a very light chocolate cream mousse. Before use, send it to the refrigerator.

We will also prepare a syrup for impregnation.

Combine the water (I take boiling water) with sugar and stir until the sugar is completely dissolved. Let me cool down.

Add cognac to the cooled syrup, if desired. The syrup is ready.

Let's start the assembly. Place one part of the biscuit on the work surface and thoroughly impregnate it with the prepared syrup.

Transfer the finished cream into a pastry bag with a wide round nozzle and use it to apply a layer of cream to the biscuit.

Cover the cream on top with the second part of the biscuit, also thoroughly soak it and apply a layer of cream.

We also apply a layer of cream to the top.

We straighten the cream and, if desired, apply a pattern using a shaped spatula. In this form, we send the cake to the refrigerator for a couple of hours.

After the right time, cut our cake into cakes.

Each cake, if desired, is additionally decorated with the remains of the cream.

I also decorated the cakes with fresh raspberries and coconut records.

That's all. The cakes are ready!

Can be served!

Enjoy your meal!