Fondant-covered sponge cake
Description
The pastry is simple and quick to prepare. This cake will be a hit with all chocolate lovers, but if desired, you can make the layers vanilla by omitting the cocoa. As for the filling, it depends entirely on your taste preferences—any kind of cream will work. The base for the fondant should chill in the refrigerator for at least 1.5 to 2 hours, or even longer, to ensure it sets properly. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. In a deep bowl, beat softened butter with sugar (regular and vanilla).
- 2
Step 2
2. Continuing to beat, add the eggs one at a time.
- 3
Step 3
3. In a separate bowl, sift the dry ingredients: flour, baking soda, and cocoa.
- 4
Step 4
4. Pour them into a bowl, add kefir.
- 5
Step 5
5. Transfer the finished dough into a greased heatproof baking dish and place in the preheated oven.
- 6
Step 6
6. Bake the sponge cake at 180 degrees for 35-40 minutes, or until done. The time depends on the size of your pan.
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Step 7
7. The sponge cake should cool down completely, then carefully cut it into 3 layers. We will soak the layers with a sweet syrup—water + sugar. You can also add a couple of tablespoons of your favorite alcohol.
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Step 8
8. Between the layers will be a cream made of whipped cream with powdered sugar.
- 9
Step 9
9. Another soak will be chocolate, which needs to be melted over a water bath.
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Step 10
10. Now you can assemble the cake: place a cake layer, soak it with syrup and chocolate, then spread a smooth layer of cream. Repeat with the remaining layers. Refrigerate the cake for about an hour.
- 11
Step 11
11. Now you need to make the cream—the base for the fondant. To do this, beat the softened butter with condensed milk.
- 12
Step 12
12. Use the prepared cream to first smooth the sides, then the top of the cake. This process will take quite some time, but the cake must be perfectly even so that the fondant adheres well. Now, chill the cake in the refrigerator for at least 2–3 hours before covering it with fondant.