Ingredients
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Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
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Ingredients
Yields
6 servings

Vanilla sponge cake

  • 190 gr. weak or pastry flour
  • 115 gr. whole milk
  • 75 gr. sunflower or neutral oil
  • 75 gr. eggs (1-2)
  • 75 gr. vanilla or white sugar
  • 9 gr. baking powder
  • 5 gr. vanilla
  • 2 gr. salt

Chantilly de mascarpone

  • 50 gr. mascarpone
  • 50 gr. heavy cream (35% fat)
  • 15 gr. powdered sugar

Ruby chocolate coating

  • 170 gr. ruby chocolate
  • 30 gr. sunflower or neutral oil
cream-cheese-1 cocoa-1
Directions
Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
EspaƱol
Directions
Prep. time
35m
  1. Vanilla Sponge Cake
    • 190 gr. weak or pastry flour
    • 115 gr. whole milk
    • 75 gr. sunflower or neutral oil
    • 75 gr. eggs (1-2)
    • 75 gr. vanilla or white sugar
    • 9 gr. baking powder
    • 5 gr. vanilla
    • 2 gr. salt

    • In a bowl, combine the sugar and eggs and whisk until the mixture is fully integrated and slightly frothy.
    • Next, add the oil and integrate.
    • Then, sift the flour along with the baking powder and add half to the previous mixture.
    • Using a spatula, integrate and add the milk.
    • Add the remaining flour, salt, and vanilla, and combine until you get a smooth and uniform batter.
    • Now, transfer the batter to a 23 x 6 x 6 cm mould with an insert running through it, previously greased with sunflower oil.
    • Finally, bake at 180ĀŗC for 30 minutes.
    • Let it cool to room temperature and cover with cling film until use.
  2. Mascarpone Chantilly
    • 50 gr. mascarpone
    • 50 gr. heavy cream (35% fat)
    • 15 gr. powdered sugar

    • Mix the cold cream and cold mascarpone and start beating at low speed.
    • Add the powdered sugar and continue beating at medium-high speed until soft peaks form.
    • Store in the fridge until use.
  3. Ruby Chocolate Coating
    • 170 gr. ruby chocolate
    • 30 gr. sunflower or neutral oil

    • Melt the ruby chocolate either in a bain-marie or in the microwave in short bursts and at low power, making sure the chocolate doesn't burn.
    • Once completely melted, add the oil, mix well and let it cool to 35ĀŗC.
  4. Assembly

    • Start by transferring the mascarpone Chantilly to a piping bag without a nozzle, cutting the tip to leave a 1 cm diameter opening.
    • Carefully unmould the sponge cake and fill it with the mascarpone Chantilly.
    • Finally, heat the ruby chocolate coating to 35ĀŗC if necessary and cover the sponge cake.
    • Allow the chocolate to fully crystallise and store in a cool, dry place at room temperature.
    Vanilla Sponge Cake
  • 190 gr. weak or pastry flour
  • 115 gr. whole milk
  • 75 gr. sunflower or neutral oil
  • 75 gr. eggs (1-2)
  • 75 gr. vanilla or white sugar
  • 9 gr. baking powder
  • 5 gr. vanilla
  • 2 gr. salt
    Mascarpone Chantilly
  • 50 gr. mascarpone
  • 50 gr. heavy cream (35% fat)
  • 15 gr. powdered sugar
    Ruby Chocolate Coating
  • 170 gr. ruby chocolate
  • 30 gr. sunflower or neutral oil