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1
Boil water, and pour it into a big bowl.
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2
Leave the hot water to cool down until it is about 60C/140F (hot when you put your finger in).
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3
Break the eggs in a bowl and whisk well.
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4
Place the bowl with eggs over the bowl from Step 1, add sugar in 2-3 portions and whip up.
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5
When the egg mixture sticks to the whisk when lifted up, remove the bowl from the double boiler.
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6
Further whip up the mixture until the mixture thickens so that you can draw a line with the mixture when you lift up the whisk.
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7
Add the pancake mix and fold it in quickly with a rubber spatula to evenly dissolve it.
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8
Put margarine and milk in a heat-resistance container, cover with plastic wrap and heat up in a 500 W microwave for about 40 seconds and melt the margarine.
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9
Add Step 6 by pouring the mixture over the rubber spatula into Step 5 and mix gently.
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10
Add vanilla oil and mix gently and lightly.
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11
Pour Step 8 into a heat-resistant container such as a plastic container until it's 80 percent full.
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12
You can make this in many shapes as long as the container is heat-resistant.
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13
Put one container at a time in the microwave and heat up in a 500 W for about 1 minute.
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14
(How long to heat up depends on the size of the container.
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15
Refer to the Helpful Hints.)
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16
After heating up, slide a knife in between the container and the sponge and take the sponge cake out.
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17
Quickly cover the sponge cake with a plastic wrap and leave it to cool down slightly.
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18
Boil water.
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19
Make the ganache cream.
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20
Break the chocolate bars into a bowl and melt it over a double boiler.
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21
Warm up the heavy cream a little bit over a double boiler as well.
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22
Add about 1/3 of the warm cream to the melted chocolate, and mix well.
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23
It will clump up, but keep mixing until the mixture becomes shiny.
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24
Then add 1/2 of the cream and mix well.
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25
Further add the rest of the cream, and mix well.
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26
When the mixture becomes smooth and the cream becomes even, the ganache cream is ready.
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27
Make some syup if you like.
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28
Put water and sugar in a heat-resistant container and heat it up in a 500 W microwave for about 40 seconds to let the sugar melt.
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29
Unwrap the sponge cake and cut into 2 slices using a bread knife.
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30
Spread the ganache cream from Step 19 to one side of the cake with a knife.
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31
Spread some syrup from Step 20 onto the side of the other sponge cake with a spoon if you like and let the sponge absorb the syrup well.
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32
Stick the two pieces of cake together so that the side with the ganache is in the middle.
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33
Spread the ganache cream along the entire surface of the cake.
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34
Gently transfer the cake onto a plate or to a tray for a cake box, and make some stripes with a fork onto the whole surface.
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35
Cut the strawberry into small pieces.
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36
Decorate with strawberry and mint.
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37
Sprinkle some powdered sugar for the finishing touch and it's ready.
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38
I made the sponge cake using a round container and decorated it like so.
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39
Using the remaining heavy cream... Why not try making an Easy Baked Custard Pudding?.
