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1
Cut the spongecake into 3 flat slices.
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2
I use a thin knife to draw lines around the perimeter of the cake to use as guidelines.
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3
If there's a better way, I want to know.
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4
Make the syrup by putting the ingredients into a heatproof bowl and microwaving it.
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5
Use a brush to thoroughly paint the surfaces of the spongecakes with the syrup.
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6
Use as much of the syrup as you like.
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7
Let's make the chocolate cream with the ingredients marked .
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8
Put the cut up chocolate, 2 tablespoons of heavy cream, and milk in a heatproof bowl and heat for 30 seconds at 600W.
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9
After you've taken the bowl out of the microwave, the chocolate may still look a bit solid, but it will melt nicely if you stir it.
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10
If it still doesn't melt, put it back in the microwave for a few more seconds.
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11
Combine the remaining cream, sugar and vanilla oil together and whip together until soft peaks form.
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12
Then add the ganache made in Step 4.
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13
As soon as you've added the ganache, beat together with a whisk.
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14
When slightly stiffer peaks form, the chocolate cream is finished.
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15
Place the first layer of sponge cake on a rotating table.
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16
Smooth the cake with the chocolate cream.
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17
I topped the cream with Oreos and finely minced candied chestnuts.
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18
If you crumble the Oreos a bit before adding to the cake, it will be easier to cut.
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19
Add more cream on top of your first filling and smooth out.
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20
After checking that the height is even, add the second layer of sponge cake.
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21
Cover with more cream.
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22
This time, once the cream was flat, I added sliced bananas and more candied chestnuts.
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23
Cover the topping with more cream just as before, and once its height is even and flat, add the third layer of spongecake.
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24
Scrape off any cream that may have been squeezed out of the sides.
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25
Including the cream you scraped off, cover the entire cake thinly with cream.
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26
This is just the crumb coat, so make it smooth so that it can be topped easily later.
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27
If the cream has too many air bubbles in it, fix it before you top the cake!
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28
Stir 1 to 1.5 tablespoons of milk into the cream to return the cream to a smooth texture.
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29
I read about this way to fix the cream in a cake decorating book.
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30
It said that you can fix dried out cream with milk.
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31
But don't make the cream more than 20% milk!
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32
Drop a generous amount of cream on the top of the cake and, while rotating the cake, hold a palette knife parallel to the top of it to smooth the cream flatly over the top of the cake.
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33
This time, hold the palette knife perpendicular to the cake and keep rotating the cake without stopping.
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34
While holding the palette knife still, rotate the cake slowly.
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35
After transferring the cake to a tray or plate, it's time to decorate.
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36
I finished the cake with a piping nozzle.
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37
I decorated it with grapes!
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38
It made for an autumnish cake.
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39
Though it's still not Obon (a summer festival for honoring ancestors in Japan), it's alright since the first day of fall (approximately August 8th) has passed.
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40
Though I couldn't eat the cake myself, my parents praised it for being very delicious.
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41
I'm very happy.
