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Not sure what Christmas dessert to make yet? Try this wonderful tender sponge cake filled with mascarpone whipped cream, and covered with a chocolate ganache. It's a homemade festive cake made from scratch. When serving it, your guests will be amazed of your wonderful artwork.
Ingredient List for 12 servings:
Cake
40
gr
Cacao powder
100
gr
Flour
1
teaspoon
Vanilla sugar
1
teaspoon
Baking powder
0.5
teaspoon
Salt
4
Eggs
150
gr
Sugar
60
gr
Butter
70
gr
Creme fraiche
Filling
300
ml
Heavy cream
225
gr
Mascarpone cheese
1
teaspoon
Vanilla sugar
80
gr
Icing sugar
80
gr
Sugar
1
pinch
Salt
Topping
200
gr
Milk chocolate
ml
Heavy cream 200
Oven temperature:
175 degrees Celsius
Instructions:
Preheat the oven at 175 degrees Celsius.
Place a baking paper on a baking sheet.
In a bowl mix the flour, baking powder, cacao powder and salt together.
Separate the egg yellows and the egg whites in two different bowls.
With an electrical mixer whisk the egg yellows together with the sugar.
Melt the butter and add in the egg yellow mixture.
Add creme fraiche and vanilla sugar and mix well.
With an electrical mixer whip the egg whites to a hard foam.
Add 1/3 of the egg white foam to the batter and fold gently in the batter.
Add the rest of the egg white foam and fold gently together until well combined.
Spread evenly on the baking paper.
Place in the middle of the oven for 10 minutes.
Take out the cake and transfer the paper on to the counter.
Make a roll by folding the cake from the short end, with the paper still on.
Let it cool down.
Time to make the filling. In a big bowl whip the cream together with the vanilla sugar icing sugar and salt.
Add the mascarpone cheese and continue whipping until stiff peaks forms.
Unroll the cake bottom and spread evenly the filling on it.
Reroll gently (without the paper) the cake together again.
Cover with plastic foil and place cold for minimum 1 hour.
Time to make the topping. Break the chocolate in pieces and place in a bowl.
Heat up the heavy cream and pour over the chocolate. Do not mix together.
Let it rest 5 minutes.
Stir the cream and chocolate together and let it become room temperature.
Whip together to a foam by using an electrical mixer.
Take away the plastic foil from the cake and place on the plate you want to serve the cake on.
Cut away a piece from one of the edges, and place it one of the sides of the cake.
Spread evenly the topping all over the cake.
With a fork make lines from one side to the other all over the cake.
Time to decorate the cake.
Place cold until it's time to serve.
A selection of recipes from the same country.
This recipe is from
France
This is a popular variation of the traditional tarte flambée, you add some cheese on the top to give it a grated taste, and is usually served as one of the last one of the meal. Tarte flambée comes in many variations but the most popular ones are the classical one, forestière and the gratinée.
This is a homemade family recipe of another version of the famous Alsatian Flammekueche called Tarte Flambée forestière. This version of the famous tarte flambée has mushrooms on top of it. It has a crispy bottom and a creamy top.
These small Alsatian bredele makes a nice addition to your Christmas cookie jar. There are many different bredele so it is tricky to find just one favorite, but maybe these small coffee cookies will become your new favorite. You can bake them a few weeks before and keep them in a thin box with a baking paper until it's time to serve them.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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