Prep. Time 10‘ Baking Time 25‘ Serves 8-10
Ingredients
For the sponge cake:
- 4 large eggs
- 220 g sugar
- 220 g soft butter
- 220 g self-raising flour
- 2 tsp baking powder
- 1 tsp liquid vanilla extract
- A pinch of salt
For the cream:
- 250 g butter at room temperature
- 250 g powdered sugar
- 125 g cocoa powder
- 400 g praline
- 1 tsp liquid vanilla extract
- A pinch of salt
- 150-200 g heavy cream
Instructions
For the sponge cake:
- Preheat your convection oven to 160°C.
- Butter two 20cm pans and line the base with parchment paper.
- Place all the ingredients for the sponge cake in the mixer bowl and beat for 1 minute on low speed.
- Increase the speed and beat for 2 minutes.
- Divide the mixture equally between the 2 pans.
- Place the pans on the middle rack and bake for 25 minutes.
- Remove from the oven and let them rest for 10 minutes in their pans.
- Using a knife, loosen them from the sides.
- Turn them upside down on a rack to cool completely.
- Cut them horizontally into 4 slices.
For the cream:
- In the mixer bowl, add the softened butter, powdered sugar, cocoa, salt, and vanilla extract and mix on low speed.
- Add the praline and increase the speed.
- Beat for 2 minutes, add the cream (depending on how loose or tight you want it,. add from 150 to 200 grams), and continue beating for 1 minute until it becomes smooth and fluffy.
- Spread each slice with cream and use a spatula to cover the cake all around.
Enjoy!
Source: Argiro Barbarigou
