Mix egg yolks with sugar, white-hot, until the mass thickens and sugar no longer Champ. Add the sieved flour.2.
protein beat stiff. Heat the oven.3.
Foam add to egg yolks (not vice versa) and gently, but quickly stir (do not mix).4.
pour Batter into lined with parchment paper large springform pan. Bake at 180 degrees, by checking the stick (after approx. 1 hour), until the dough will be dry and przyrumienione. The finished sponge cake well cool
and divided into 3 rings. The exact cooking time depends on oven. When the sponge cake is fully grown and slightly browned I check it stick, whether it is dry in the middle. If it is dry-ready:))
mix egg yolks with sugar and aroma. In the second Bowl very thoroughly mix butter until clearly will increase its volume (to white).2.
To add a dash of cocoa hot water-just enough to cocoa turned into a thick, liquid zawiesisty. Mix thoroughly.3.
butter gradually pour the yolks and cocoa, all the time ucierając.
Of the components prepare the impregnation. Cold cream (straight from the fridge, which should keep at least 1 day) beat down. At the end of the Add powdered sugar and ew. stiffener for cream.Implementation:1.
the first disc of sponge cake soak-a lot, but not too much-sponge cake has to be moist, but not wet.2.
Then smear it jam, ok. 1/4 of the cream and 1/3 of the whipped cream. Cover with the second ball.3.
the second album also soak, spread with 1/4 of the cream, 1/3 of the cream, cover the last krązkiem of sponge cake.4.
the last puck also soak. Top and sides of cake spread with the rest of the cream and garnish with remaining whipped cream, fruit.The cake is really gorgeous and famous among family and friends. The recipe is quite long, but mainly because I tried to write everything thoroughly. I recommend it, is perfect for any occasion. TASTY:))
Oh-you can also do it in the coffee version, adding to the cream instead of cocoa, very strong coffee (2-3 teaspoons of coffee dissolved in 1 cup water).
You can also make a chocolate sponge cake. Be given 160 g flour odsypać ok. 40 g (2 tbsp) and add exactly the same bitter, dark cocoa.