Sweet memory. Recipe by Chef Savva Mapoura
MATERIALS
Chocolate Sponge
- 140 gr. flour
- 30 gr. cocoa
- 1 kg. homemade vanilla sugar
- 170 g. sugar
- 6 eggs
Syrup</p >
- 100 gr. sugar
- 100 g. water
- 1 kg lemon juice
- 20 g. brandy
Serano cream
- 750 gr. milk
- 25 g. cocoa
- 90 g. corn flour
- 125 g. sugar
- 1 kg. homemade vanilla sugar
- Assembly
- 1. 130 gr. dark chocolate couverture, in pieces
USEFUL ITEMS
- round form 24-26 cm
- non-stick paper
- bowl
- jug
- shallow container
- plastic wrap
- pastry brush
- pastry bag
- feather tip (cornet)
< b>EXECUTION
Chocolate Sponge
Step 1
Line the bottom of a 24cm or 26cm tin with non-stick paper. Preheat the oven to 170˚C.
Step 2
Put in the bucket 140 gr. flour, 30 gr. cocoa, 1 tsp homemade vanilla sugar and mix 4 seconds/speed 10. Transfer to a bowl and set aside.
Step 3
Place the beater in place. Put in the bucket 170 gr. sugar, 6 eggs and beat 5 minutes/70˚C/speed 3.5.
Step 4
Then hit 8 minutes/speed 3.5. Remove the beater.
Step 5
Add the flour with the cocoa you left aside and mix for 3 seconds/speed 3. Transfer to the prepared form and bake for 20-25 minutes (170˚C). Let cool 10-15 minutes, unmold and leave on a wire rack to cool completely for 1-2 hours. Wash and dry the bucket well.
Syrup
Step 1
Put 100 gr. sugar, 100 g. water, 1 tsp lemon juice and cook 3 min/100˚C/speed 2. Pour into a jug and set aside to cool. Wash and dry the bin thoroughly.
Step 2
Add 20 g. brandy and stir to combine.
Serano cream
Step 1 Put 750 gr. milk, 25 g. cocoa, 90 g. corn flour, 125 g. sugar, 1 tsp homemade vanilla sugar, 2 eggs and mix 5 seconds/speed 7.
Step 2
Then cook for 8 min/100˚C/speed 3.5. Transfer to a shallow bowl, cover with plastic wrap, and refrigerate to cool.
Assembly
Step 1
Put in the bucket 130 gr. couverture chocolate, in pieces and grind 1 min/speed 6. Transfer to a bowl and set aside.
Step 2
Place the beater in place. Put the serano cream you left in the fridge into the bowl and mix 1 minute/speed 3. Remove the beater.
Step 3
Cut the sponge cake, which you set aside, horizontally into three equal pieces 1 cm thick. Take the top disk, turn it over, and with a pastry brush brush the surface of the tray with the syrup. Then add 1/4 of the serano cream and spread evenly.
Step 4
Add the second piece of sponge cake, brush with syrup, top with 1/4 serano cream, spread evenly and place the third piece of sponge cake on top, with the surface that touched the bottom of the mold being on top.
Step 5
Smear with syrup and cover with serano cream on the surface and the side of the cake, leaving enough cream for garnish. Put the remaining cream in a pastry bag with a plumed tip (cornet) and decorate the cake. Take the ground chocolate, sprinkle it on top, and cover the sides
with it
