desserts
33% whipping cream
Trifle dessert
For the sponge cake
Eggs
2
Sugar
300 g
Milk
300 g
Flour
250 g
Baking soda
1 tsp
Cocoa powder
30 g
Butter
80 g
Ингредиенты для шоколадного ганаша
Chocolate
200 g
Milk
150 g
For the cream
Method of preparation
- Preparing the sponge cake: mix everything together (whisk) with a mixer until smooth, pour into a baking pan (lined with parchment paper), and bake at 220 °C (If your oven bakes quickly, set it to 170–180 °C) for about 40 minutes. To check if it’s done, use a match or toothpick (insert it into the sponge cake; if the match comes out dry, the cake is ready; if it’s wet, it needs more time).
- While the sponge cake is baking, you can prepare the chocolate ganache. Melt the chocolate over the lowest heat, add the milk, and stir until smooth.
- Making the cream: add everything to the bowl, whip for about 30 seconds, stop, stir with a spatula to ensure there are no lumps at the bottom, then whip again. Slice a banana for the filling, along with strawberries or any other berries to taste.
- Assembling the trifle: add the sponge cake, then layer the fruits and berries, followed by the cream and the cooled chocolate — it’s important that the chocolate isn’t warm or hot.
Trifle dessert
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