Today is my son’s birthday. Happy Birthday Georg!!
Basic Sponge Cake
Sour Cherries, for decoration
Pastry Cream (Patisserie)
Preparation time: 15′
4 cups of fresh milk
4 heaped spoonfuls of flour and corn flour (can adjust according to your taste as follows 2 flour -2 corn flour, or 3 corn flour -1 flour ,
5 spoonfuls of sugar
6 egg yolks
125 grams of chocolate (use 2/3)
In a sauce pan add the flour and corn flour mixture, the egg yolks, sugar, vanillas and the cold milk and stir well with an egg beater.
Heat the remaining milk.
When the milk is hot pour to mixture stirring constantly until cream is thick.
Add chocolate and stir
In case it’s too stiff add extra milk. In case you have the opposite result, add 1 spoonful of corn flour dissolved in milk and stir well.
Whipped cream (chantilly)
Preparation time: 10 min
250 ml heavy cream
3 spoonfuls of powder sugar
Whip cream in mixer with sugar and vanilla until peaks form. Refrigerate until ready to use.
Putting cake together
A. Bake sponge cake and let it cool down (preferably prepare it the previous day if possible.
B. Prepare whipping cream and place in refrigerator for a couple of hours.
C. Prepare filling cream and let it cool down.
D. Cut cake into two pieces.
E. Wet with syrup.
F. Place cake again in spring form and add cream.
G. Cover with second piece of cake and let it cool down completely.
H. Remove spring tin and decorate with whipping cream, chocolate and sour cherries.
Melt remaining 1/3 of plain chocolate in microwave or double bath. Add a teaspoon butter and 3 tbsp heavy cream. Stir with spoon until it is cold.
With spoon spread chocolate as in picture and add cherries or sour cherries.