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1
Make a half portion of the Custard Cream.
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2
Let the custard cream cool.
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3
Coat the mold with butter (use separate butter from the butter for the cake) and dust with flour (use separate flour from the flour for the cake).
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4
Chill the in refrigerator.
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5
Pre-heat the oven at 170C.
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6
Make the sponge cake batter: melt the butter and milk in a bowl over a double boiler.
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7
Sift together the flour and cornstarch, set aside.
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8
In another bowl, beat the eggs and sugar.
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9
Slowly heat in a double broiler and whip until you can slowly draw a shape in the batter.
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10
When mixture is warm to the touch, remove from heat and whip.
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11
Keep at it until the batter leaves clear tracks behind.
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12
Sift the dry ingredients again while adding them to the mixture from Step 5.
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13
Slowly and gently mix from the bottom in a cut and fold motion.
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14
Mix about two ladles of Step 6 batter into the butter and milk from Step 3.
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15
Return this mixture to the batter from Step 6.
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16
Mix until set (about 30 seconds to 1 minute).
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17
Pour the batter from Step 7 into the chilled cake pan.
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18
Shake the pan to even out the mixture (it should fill the pan about halfway).
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19
Lift and drop the pan a few times on a table to remove air from the batter.
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20
Bake in the oven for about 15-17 minutes.
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21
Right after removing the cake from the oven, drop from a slightly high place (about 20cm).
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22
This prevents shrinking.
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23
After the cake has completely cooled, take it out and flip upside down.
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24
Slice into two pieces.
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25
For the chocolate cream: In a hot water bath, add 50g of warmed cream to white chocolate, mixing together as the chocolate melts from the residual heat.
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26
This is to prevent overheating.
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27
Add the sugar to the remaining 250g of cream and whip until soft peaks form.
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28
Add the chocolate cream from Step 11 and whip until stiff peaks form.
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29
(It's delicious if you add one teaspoon of kirsch)
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30
On the bottom layer of cake, layer cream, custard, fruit, more cream, and finally the top layer of cake.
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31
Coat cake with cream.
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32
Then, use a piping bag to create 3mm lines of custard on the outside of the cake as shown.
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33
Finally, coat with chocolate cream to finish the cake.
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34
When you cut it, it looks like this.
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35
This is one made with chocolate cake..
