2/3 recipe of my Sugarprincess chocolate sponge cake
Tip: Bake the entire recipe and use two layers. The third and final layer can also be frozen very well.
For the eggnog cream:
7 sheets of gelatin
5 tbsp eggnog (approx. 100 g)
500 ml whipped cream
100 g powdered sugar (you can use less if you don’t want it so sweet)
For the eggnog mirror:
2 sheets of gelatin
150 ml eggnog
For decoration:
320 ml whipped cream
3 tsp San Apart or 1 1/2 sachets of Cremefest
1 sachet of vanilla sugar or sugar of your choice
14 to 16 Easter eggs (preferably filled with eggnog) (or sugar carrots or chocolate leaves)
PREPARATION
So, prepare the base and filling:
Prepare the sponge cake the day before, store it in the cold overnight and cut two layers, each 2 cm thick, out of it. Place the bottom layer on a cake plate and surround it with a cake ring.
For the eggnog cream, soak the 7 sheets of gelatine in cold water for five to ten minutes, squeeze out and add to the warmed eggnog and dissolve in it. Allow to cool to room temperature.
Beat the cream with the powdered sugar until stiff, first mix just a few spoonfuls with the egg liqueur to equalize the temperature of the cream and liqueur.
Fold in the rest of the cream and pour most of it onto the sponge cake base and spread it evenly. Reserve some of the cream for the top layer.
Place the second base on top and press down gently. Spread with the remaining eggnog cream.
Prepare eggnog mirror:
Soak and squeeze the gelatine.
Dissolve in the warmed eggnog and then let the cooled to room temperature liqueur flow over a spoon onto the cake.
The cake should now stand cold for at least three to four hours, preferably overnight.
Decoration of the cake:
Then cut the cake out of the ring.
Beat the cream with the cream solids and the sugar until stiff enough that it can be easily spread over the edge of the cake.
Apply a crumb crust, then apply a second layer of cream and use a pastry card to trim the edge.
Whip the remaining cream until very stiff and fill it into a piping bag fitted with a star nozzle.
Divide the cake and pipe rosettes. Leave a little distance from the edge, as a snail edge will be sprayed around the outside.
Place chocolate eggs, carrots or chocolate leaves on each rosette. You can also place a chocolate bunny or an Easter basket in the middle of the cake.
Serve the cake well chilled.
Good succeed!