Chocolate sponge cake with cream and walnuts
6 servings
40 minutes
Chocolate biscuit with cream and walnuts is a true embodiment of tenderness and depth of flavor. This dessert, originating from Russian cuisine, captivates hearts with its harmonious combination of airy cocoa biscuit and velvety cream made from condensed milk and butter. Chunks of crushed walnuts add texture and a nutty note that perfectly complements the sweetness. Historically, such biscuits were baked for special celebrations as they symbolize the warmth of home comfort. It can be served with tea or coffee, as well as an elegant dessert for festive tables. This biscuit enchants everyone with its refined taste, tenderness, and deep chocolate aroma.
1
Separate the yolks and beat with half of the sugar.
- Chicken egg: 5 piece
- Sugar: 200 g
2
When the mass increases in volume by 2 times and acquires a pale shade, add flour mixed with baking powder, starch, and cocoa. Mix in a mixer until a homogeneous consistency is achieved.
- Wheat flour: 150 g
- Baking powder (raising agent): 1 teaspoon
- Potato starch: 20 g
- Cocoa powder: 2 tablespoons
3
Whip the egg whites with the remaining sugar. Gently fold the main mixture with the whipped egg whites.
- Chicken egg: 5 piece
- Sugar: 200 g
4
Bake for 25 minutes in a springform pan at 175˚C or until a wooden stick inserted in the center of the sponge comes out dry.
5
For the cream, whip condensed milk with butter until smooth, add crushed walnuts and mix thoroughly.
- Condensed milk: 1 jar
- Butter: 200 g
- Walnuts: 50 g
6
When the cake cools slightly, cut it into three layers and spread cream on each.
