Filling for a sponge cake
Description
Perfect with tea and coffee. A dessert featuring three layers of soft sponge cake soaked in syrup and layered with delicious fillings. A light custard cream made with corn and rice starch is combined with fresh strawberry slices and crunchy chocolate chips for a unique flavor, while whipped cream adds a decorative finish to this delightful treat.
Instructions
- 1
Step 1
For the cream, sift both starches, add powdered sugar and vanilla bean seeds, and mix. Add egg yolks and whisk the mixture well. Bring milk to a boil with the vanilla bean. Strain, let cool slightly, then gradually pour into the yolk mixture, stirring constantly. Place the cream over low heat and cook, stirring continuously, until thickened. Remove from heat, transfer the cream to a bowl, and let it cool under plastic wrap pressed directly onto the surface of the cream.
- 2
Step 2
For the syrup: In a saucepan, bring water to a boil together with sugar, stirring until the sugar dissolves completely. Add vanilla extract and mix well. Pour the syrup into a glass container and let it cool.
- 3
Step 3
Transfer the cooled pastry cream into a piping bag. Place the first biscuit layer onto a plate, lightly moisten with the prepared syrup, and pipe the pastry cream on top in a spiral.
- 4
Step 4
Place the cleaned, washed, and sliced strawberries on the cream.
- 5
Step 5
Cover the strawberries with the second cake layer, soak it with syrup, spread custard cream on top, and sprinkle with chocolate chips.
- 6
Step 6
On top, make a layer of ready whipped cream.
- 7
Step 7
Add the final biscuit layer, soak it with sugar syrup, and decorate with ready whipped cream.
- 8
Step 8
Sprinkle the cake with chocolate chips, decorate with meringues, chocolate patterns, and fresh sliced strawberries. Serve the sponge cake immediately.