Chocolate sponge cake, creamy cream and orange accent. This cake is amazing

I love such desserts – very chocolatey, creamy, but also with an intriguing twist, in this case a bit of orange peel, which gives the whole thing a unique flavor.

Do it ciasto Kinder Pingui and see that the effect will be even better than in the case of the store version.

Chocolate sponge cake:

• 6 eggs,
• 200 g of sugar,
• 130 g of wheat flour,
• 3 tablespoons of cocoa powder,
• 1 teaspoon of baking powder.

Light sponge cake:

• 3 eggs,
• 100 g sugar,
• 60 g of wheat flour,
• 1 tablespoon of potato flour,
• ½ teaspoon of baking powder,
• 1 tablespoon of grated orange peel.

Cream:

• 750 ml whipping cream 36%,
• 250 g mascarpone serka,
• 4 tablespoons of powdered sugar.

Additionally:

• 100 g dark chocolate for sprinkling,
• 50 g candied orange peel,
• 50 g chopped dark chocolate.

Prepare the chocolate sponge cake. Separate the whites from the yolks. Beat the egg whites until stiff, adding sugar in batches at the end. Add one yolk at a time, mixing at low speed.

Sift the flour, cocoa and baking powder directly into the egg mixture. Mix everything gently with a spatula.

Transfer the mixture to a 24 cm diameter cake tin lined with baking paper. Put the whole thing in the oven preheated to 170 degrees Celsius and bake for about 35 minutes or until a stick is clean.

Remove and cool, then divide between two layers.

Prepare the light sponge cake in the same way as the chocolate sponge cake, using potato flour instead of cocoa. At the very end, also mix in the grated lemon peel. Place the sponge cake in the oven and bake it for approx. 20-25 minutes. Remove and cool.

Prepare the cream. Whip the cold cream with mascarpone and powdered sugar until stiff and thick.

Assemble the dough. Spread about 1/3 of the cream on one chocolate base. Sprinkle it evenly with chopped chocolate and orange zest. Then place the light top and spread it again with 1/3 of the cream and sprinkle with the remaining chocolate and orange. Cover the whole thing with the second chocolate layer.

Cover the top with the remaining cream and sprinkle the cake with grated chocolate.

Place the Kinder Pingui cake in the fridge and chill for at least 3-4 hours before serving.

Source: Terazgotuje.pl