Sponge cake with chocolate ganache and fruits
12 servings
600 minutes
The biscuit cake with chocolate ganache and fruits is a true culinary masterpiece inspired by the traditions of European pastry school. Its airy sponge layers soaked in syrup create a light texture, while the rich white chocolate ganache adds tenderness and depth of flavor. Combined with aromatic cream and fresh fruits—banana, kiwi, and strawberry—this dessert becomes a harmonious and refined treat. The cake is finished with a thin layer of fondant that allows for exquisite design creation. It is suitable for family celebrations as well as formal events where it becomes the center of attention. Each spoonful of this dessert fills you with a sense of celebration, leaving a pleasant aftertaste and a desire to try it again.
1
For the sponge cake, beat the chilled egg whites from 7 (!) eggs and 175 g of sugar in a separate bowl. Whip until stiff peaks form so that the egg white mixture doesn't run down the sides of the bowl. In a large bowl, mix together flour - 500 g, sugar - 250 g, baking powder and salt. Make a well in the center and pour in vegetable oil, water, yolks of 7 eggs, and vanilla. Mix with a mixer (the mixture will be very thick). Gradually add the egg whites to the yolk mixture and gently fold with a spatula until smooth. Pour the batter into two pans (I have two square pans measuring 25x25 cm). Line the bottom with parchment paper and baking paper; do not grease with oil. Bake at 180 degrees for 40–45 minutes. If the sponge cake pulls away from the pan - it's time to take it out (check readiness with a toothpick). Carefully detach the layer from the edge of the pan and turn it onto a rack (or place it on a towel) to prevent it from shrinking or falling. Allow to cool. Cut into 2–3 layers; I ended up with 5.
- Chicken egg: 8 pieces
- Sugar: 500 g
- Wheat flour: 1 tablespoon
- Baking powder: 10 g
- Salt: 1 teaspoon
- Vegetable oil: 125 ml
- Water: 185 ml
- Vanillin: 2 g
2
For ganache (creamy chocolate cream, suitable for leveling a cake under fondant and as a layer between cakes), chop white chocolate (400 g) with a knife (this way it will melt faster). Bring cream (200 ml - no more) to a boil, but do not boil; remove from heat. Add chocolate in small portions and stir constantly until fully dissolved. Alternatively, you can use an immersion blender (blend from the bottom of the bowl). Cover with plastic wrap, pressing it down to the cream to eliminate air, then cover again with wrap and refrigerate overnight — it will thicken. Take it out a couple of hours before assembling the cake. It's best to level the cake with a knife dipped in hot water. Let it set for 2-3 hours.
- White chocolate: 400 g
- Cream 35%: 500 ml
3
For the cream, soak gelatin in 120-150 ml of cold water and let it swell. Prepare the custard. In a small saucepan, whisk together 1 egg, 250 g of sugar, and 1 tablespoon of flour, place over low heat and stir constantly (to avoid lumps) until it starts to boil. Remove from heat and cool down. Heat the swollen gelatin until fully dissolved. Whip 300 ml of cream. Carefully pour the gelatin into the cream in a thin stream. Mix the custard with the cream (adding by spoonfuls). It tastes like melted ice cream.
- Gelatin: 15 g
- Chicken egg: 8 pieces
- Sugar: 500 g
- Wheat flour: 1 tablespoon
- Cream 35%: 500 ml
4
Put marshmallow and a little water in a cup and microwave for 15-20 seconds. The mass will double in volume. Add 50 g of powdered sugar and mix. If you want to make colored figures, divide the mass and add food coloring. Add powdered sugar until the consistency resembles that of plasticine. The fondant is ready. It can be rolled out and cut into various shapes. The finished products dry for a day. Store the finished products outside the refrigerator. If you have leftover fondant, wrap it in plastic wrap and place it in the refrigerator.
- Marshmallow: 180 g
- Water: 185 ml
- Powdered sugar: 250 g
5
Soak the cake layer with sugar syrup (dissolve sugar in water and heat until fully dissolved, you can add syrup from thawed strawberries); 2 - cream; 3 - bananas; 4 - cake with syrup; 5 - cream; 6 - kiwi; 7 - cake with syrup; 8 - cream; 9 - strawberries; 10 - cake with syrup; 11 - cream; 12 - kiwi with banana; 13 - cake with syrup; 14 - ganache (smooth the cake, hide imperfections); 15 - fondant (roll out into a sheet and cover the cake, smooth it out). Decorate with fluttering butterflies made of fondant.
- Sugar syrup: 150 ml
- Bananas: 3 pieces
- Kiwi: 3 pieces
- Frozen strawberries: 200 g
- White chocolate: 400 g
- Marshmallow: 180 g