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Festive table
Double sponge cake on February 23

Two-Tone Layer Cake for a Celebration

A festive layer cake — a lovely surprise for the special men in your life!

Ira

Recipe author

Composition / ingredients

Servings:

Eggs

Sugar

0.5

Flour

120

Eggs

Sugar

Flour

Baking powder

Cocoa powder

Dulce de leche (boiled condensed milk) (1 can)

Butter

200

Sweetened condensed milk

Brandy

Jam (strawberry)

125

Water

125

Sugar

Cocoa powder

Butter

Cream (light, 15%)

Walnuts

Gelatin dessert (strawberry, 1 pack)

100

Cherries

Sprinkles (nonpareils)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 6 g

Fats 24 % 15 g

Carbohydrates 67 % 42 g

324 kcal

GI: 5 / 0 / 95

Cooking method

Step 1:

VANILLA SPONGE: Beat the eggs until they grow in volume, then gradually add the sugar and beat another 7 minutes. Add the flour in a thin stream, folding gently from the bottom up. Pour the batter into a 9-inch (24 cm) springform pan lined with parchment, spreading it evenly by turning the pan a few times clockwise. Bake in an oven preheated to 350°F (180°C) for 25–30 minutes. Cool the sponge — it will come out about 1/2 inch (1.5 cm) tall.
Step 2:

CHOCOLATE SPONGE: Sift together the flour, cocoa, and baking powder. Add the sugar and mix. Beat the eggs, add them to the dry ingredients, and mix thoroughly. Pour the batter into a parchment-lined pan and turn it a few times clockwise. Bake at 350°F (180°C) for 20–30 minutes. Cool the sponge — it will come out about 1 1/2 inches (3.5 cm) tall.
Step 3:

Slice the cooled chocolate sponge horizontally into 2 layers. Leave the vanilla sponge whole — no need to cut it.
Step 4:

You should have 2 chocolate layers and 1 vanilla layer.
Step 5:

Stack one chocolate layer on the vanilla layer and use a template to cut a star through the center of both. Save the vanilla and chocolate star cutouts — sandwich them with a little cream to make a small pastry.
Step 6:

SOAKING SYRUP: Mix strained strawberry jam and water 50/50, add a splash of brandy, and stir — you should get about 250 ml of syrup. Place the chocolate layer without the star on a serving plate and brush it with syrup.
Step 7:

FILLING: Have all the ingredients at room temperature so the filling comes out smooth.
Step 8:

Blend the dulce de leche, regular condensed milk, butter, and brandy until smooth. The filling will be lovely and creamy.
Step 9:

Spread the filling over the soaked chocolate layer.
Step 10:

Set the vanilla layer on top, brush it with syrup, and spread with filling.
Step 11:

Top with the star-cut chocolate layer and spread filling around the sides of the cake.
Step 12:

GLAZE: Mix the cocoa and sugar, pour in the cream, and heat over low heat, stirring constantly, until it just comes to a boil — don't let it boil hard! Cool the glaze and pour it over the cake.
Step 13:

COATING: Chop the walnuts and press them onto the sides of the cake.
Step 14:

DECORATION: Make the strawberry gelatin per the package directions and pour it into any mold. Once set, cut it into pieces and use them to fill the star on top of the cake. Finish with cocktail cherries and sprinkles, let the cake rest to soak, and serve. Enjoy your tea party!