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Two-Tone Sponge Cake (Mahrovy Tort)

Treat your guests to a sweet, fluffy dessert! This two-tone cake is simple and classic to make. Two different sponges and two different creams give it a rich, layered flavor. It'll dress up any holiday dessert table with ease and makes a wonderful treat with tea.

Ksi-ksaAuthor avatar
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Terry cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 5 g
Fats 27 % 16 g
Carbohydrates 64 % 38 g
308 kcal
GI: 5 / 3 / 92
  • How do you make this two-tone cake? Get your ingredients ready for two sponges (vanilla and chocolate) and two creams. Sift the flour and cocoa powder ahead of time, line the bottom of a cake pan with parchment, and preheat the oven.
    1. Make the vanilla sponge. Carefully separate the eggs into whites and yolks. In one clean, dry bowl, whip the whites, gradually adding half the sugar. In another bowl, whip the yolks with the remaining sugar plus the vanilla sugar. Gradually sift the flour over the yolks and gently fold it in with a silicone spatula, top to bottom. Then gently fold in the whites a little at a time, working carefully so you don't deflate them. Pour the batter into a pan (ideally 6-8 inches / 16-20 cm across) and bake at 350°F (180°C) for about 30 minutes (the time may vary, so go by your own oven). Don't open the oven door for the first 20-25 minutes or the sponge may sink. Test with a toothpick — it should come out of the center clean and dry. Let the sponge cool in the pan first, then turn it out after 15-20 minutes and let it cool completely.
    1. Make the chocolate sponge the same way as the vanilla one, except combine the flour with the cocoa powder and whisk the dry mix well first. Then follow the vanilla sponge method.
    1. Cut each cooled sponge in half horizontally into two layers, for 4 layers total — two light, two dark. Scrape a little crumb off the cut side of each layer (like sweeping crumbs off a table) — enough, all together, to coat the top and sides of the finished cake.
    1. Make the custard. Put the sugar and vanilla sugar in a saucepan, crack in the eggs, and add the flour. Mix well. Pour in the milk and bring to a boil, stirring constantly, then cool. Whip the softened, room-temperature butter with a mixer until pale, then beat in the custard base one spoonful at a time until smooth. Keep beating another 1-2 minutes.
    1. Make the cream-and-sour-cream filling. Whip the chilled heavy cream until fluffy and refrigerate it. Stir the full-fat sour cream with the powdered sugar. Fold the whipped cream into the sour cream gently with a spatula — don't use a mixer!
    1. Now assemble the cake. Place a dark layer on a plate or cake board (start with this one — it's a bit denser than the light layer). Spread it with the cream-and-sour-cream filling. Top with a light layer and spread it with custard. Repeat with the remaining layers in the same order. Then coat the whole cake with custard. 7. Cover the top and sides with the two-tone crumbs. Refrigerate the cake for 6-8 hours, ideally overnight, to let it soak.
  • Even though this cake is fairly involved, you can break the work into stages. Make the sponges and the custard base ahead of time. Once you've scraped off the crumbs, the cooled layers keep in the fridge for several days. You can make the custard base the night before — press plastic wrap right onto its surface so it doesn't dry out, and refrigerate it. It firms up overnight, which actually improves the cream's flavor and texture.
  • Keep in mind that every oven is different, so the temperature and baking time may vary from what's listed.
  • How do you whip cream properly? The cream must be high-fat, at least 33%. Both the cream and the bowl should be cold — chill them for at least 1-2 hours. Beat with a mixer starting on low and gradually increasing the speed. How do you know when it's done? The cream should hold its shape and not run. Stop there, or you'll end up with butter.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream 20% fat - 300  kcal/100g
  • Cream 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Fortified whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine semolina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Salted peasant butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Vanilla sugar - 379  kcal/100g
  • Chicken egg - 80  kcal/100g

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