Ingredients
For the Sponge Cake:
- 160 grams (1 1/3 cups) all-purpose flour
- 150 grams (3/4 cup) sugar
- 100 milliliters (1/2 cup) vegetable oil
- 4 large eggs
- 40 grams (1/3 cup) cocoa powder
- 2 teaspoons baking powder
For the Custard Cream:
- 500 milliliters (2 cups) milk
- 2 large eggs or 5 egg yolks
- 50 grams (1/3 cup) all-purpose flour
- 150 grams (3/4 cup) sugar
- 50 grams (1/4 cup) unsalted butter
- 1 packet of vanilla sugar
- 250 milliliters (1 cup) heavy cream (33% fat)
For the Chocolate Glaze:
- 50 milliliters (1/4 cup) heavy cream
- 100 grams (3/4 cup) milk chocolate (in drops or chopped)
Equipment
- Mixing Bowls
Ensure you have various sizes for mixing different ingredients. Opt for a non-slip base for added convenience.
- Hand Mixer or Stand Mixer
Essential for beating eggs and sugar to the perfect, fluffy consistency. A stand mixer makes the process hands-free and easier.
- Silicone Spatula
Perfect for folding in dry ingredients gently, avoiding a dense cake. Invest in a good quality one for lasting use.
- Baking Pan (28x20 cm / 11x8 inches)
For even baking, use a good quality, non-stick pan, or line with parchment paper.
- Small Saucepan
Useful for making the custard and chocolate glaze. Choose one with a heavy base to prevent burning.
Instructions
Step 1
Making the Custard Cream
Step 2
Making the Sponge Cake
Step 3
Finishing the Cream
Step 4
Making the Chocolate Glaze
Step 5
Assembling the Cake
Servings
✨ **Serving Suggestions and Ideas** 🌟
Transform this already stunning pastry into a memorable dessert experience! Here are some creative ways to serve:
Dessert Bar Delight: Cut the pastry into small squares and arrange on a decorative platter. Sprinkle with powdered sugar and add some fresh berries on the side. 🍓
Ice Cream Pairing: Serve with a scoop of vanilla or coffee ice cream for an extra creamy touch. Drizzle with some extra chocolate glaze for added indulgence. 🍨
Elegant Layers: For a sophisticated look, create individual servings by layering the cake, cream, and chocolate in small trifle glasses. Top with a sprig of mint. 🌿
**Tip:** Always serve chilled for the best texture and flavor!
Variations
🌱**Gluten-Free and Vegan Variations**🌿
Gluten-Free: Simply replace the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder you use is also gluten-free!
Vegan: Substitute the eggs in the sponge cake with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals 1 egg). For the custard, use coconut milk and cornstarch instead of dairy milk and flour. Replace the heavy cream with coconut cream and use dairy-free chocolate for the glaze.
With these adjustments, you can make this delightful treat suitable for everyone to enjoy! 🍰
Faq
- Do I need to sift the flour and cocoa powder?
Yes, sifting helps eliminate lumps and ensures a light, airy sponge cake.
- Can I use a different type of oil?
Absolutely! You can substitute vegetable oil with canola oil or even melted coconut oil.
- Why is my custard lumpy?
Your custard may have lumps if not stirred constantly while adding the hot milk. Ensure to stir continuously for a smooth texture.
- Is it okay to use store-bought custard?
While homemade custard gives the best flavor, you can use a high-quality store-bought custard if you're short on time.
- Can I make this recipe ahead of time?
Yes, you can make the sponge cake and custard cream a day in advance and assemble the pastry the next day.
- How do I store the leftover pastry?
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to 3 days.
