Cream for chocolate sponge cake
Description
The recipe won't take much time. The cream for chocolate sponge cake is very simple and quite quick to prepare. However, making the perfect cream does require some experience to recognize the exact moment when the cream reaches the ideal consistency. It should be light and fluffy on one hand, yet firm and sturdy on the other. We add vanilla and nuts at the very end, gently folding them in with a spoon. Once the sponge layers are spread with cream and the cake assembled, place it in the refrigerator for several hours to let the cake thoroughly soak up the cream. Good luck, and serve chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a convenient container for making cream, place the cut butter and add condensed milk. Turn on the mixer (not a blender!) to the highest speed.
- 3
Step 3
Beat until the curd-like mass turns into a fluffy, airy, and uniform texture.
- 4
Step 4
Add cocoa. Gently mix with a spoon, then beat again.
- 5
Step 5
Beat until the cocoa powder completely dissolves in the cream.
- 6
Step 6
Grind the nuts in a blender or coffee grinder.
- 7
Step 7
Mix with the cream and it's ready! You can spread it on the cake :)