With a Taste That Makes Pastry Chefs Jealous: Fresh Cake

p-classstandardmix-the-eggs-and-hot-water-in-the-mixer-on-high-speedp

p-classstandardwhen-the-eggs-start-to-foam-add-sugar-little-by-little-and-continue-mixing-at-high-speed-for-about-8-10-minutes-you-can-stop-mixing-when-the-eggs-have-fully-fluffed-and-have-a-light-creamy-texturep

p-classstandardmix-flour-starch-and-baking-powder-in-a-separate-bowl-and-add-it-little-by-little-to-the-fluffy-egg-in-the-meantime-do-not-use-a-wire-whisk-only-mix-with-a-spatula-mix-the-eggs-slowly-using-circular-movements-from-bottom-to-top-without-deflating-the-eggsp

pafter-placing-a-piece-of-baking-paper-under-your-springform-pan-place-a-cake-circle-insidep

p-classstandardthen-pour-your-mixture-into-the-mold-and-bake-in-a-preheated-oven-at-180-degrees-for-40-45-minutes-when-the-middle-part-of-the-sponge-cake-is-completely-puffed-and-browned-it-is-cooked-take-it-out-and-let-it-coolp

p-classstandardto-start-making-ganache-put-the-liquid-cream-on-the-stove-and-bring-it-to-boiling-point-over-low-heat-when-it-starts-to-sizzle-slightly-from-the-sides-it-means-that-it-has-reached-the-boiling-point-remove-the-cream-from-the-heat-add-half-of-the-whole-chocolate-and-stir-until-it-meltspp-classstandardp

p-classstandardadd-the-remaining-chocolate-by-thinning-it-with-a-knife-mix-until-it-reaches-a-completely-smooth-consistency-and-let-it-coolpp-classstandardp

p-classstandardwhen-it-reaches-room-temperature-cover-it-with-stretch-film-and-leave-it-in-the-refrigerator-overnight-remove-the-cake-from-the-refrigerator-at-least-2-hours-before-making-itp

p-classstandardto-make-the-wet-cake-cream-put-granulated-sugar-starch-and-flour-in-a-pot-and-mix-then-add-milk-to-it-add-it-to-the-ingredients-and-mix-well-after-adding-the-egg-yolk-and-mixing-turn-on-the-stove-and-stir-over-medium-heat-until-it-thickensp

p-classstandardwhen-your-cream-thickens-add-butter-and-vanilla-mix-well-and-mix-into-the-cream-once-your-cream-is-thick-turn-off-the-stovep

p-classstandardwhile-your-cream-is-hot-cover-it-with-stretch-film-otherwise-your-cream-will-dry-out-when-your-cream-reaches-room-temperature-leave-it-in-the-refrigerator-overnightp

padd-a-pack-of-cream-to-the-cream-you-took-out-of-the-refrigerator-and-beat-it-with-a-mixer-for-5-minutesp

p-classstandarddivide-your-sponge-cake-into-three-equal-parts-with-the-help-of-a-slicerp

p-classstandardafter-wetting-the-first-layer-of-your-sponge-cake-with-some-milk-apply-your-creamp

pplace-the-fruits-of-your-choice-on-it-apply-another-layer-of-cream-on-the-fruits-and-repeat-the-same-process-for-the-other-layerp

p-classstandardafter-placing-the-last-layer-of-your-cake-start-applying-your-ganache-it-will-be-easier-for-you-to-apply-the-ganache-from-the-edge-of-the-cake-to-the-topp

pyou-can-use-a-pastry-cutter-to-spread-the-ganache-evenlyp

pafter-applying-the-ganache-well-you-can-decorate-your-cake-as-you-wish-fresh-cake-recipe-is-ready-enjoy-your-mealp