Vintage Cake

COMPOSITION

For sponge cake:
Whip the egg yolks with ’80% of the sugar and salt.

Whip the egg whites with the rest of the sugar. Gently combine the two compounds and add, sifting the flour, bitter cocoa and starch a little at a time. Take 1/10 of the mass and insert the melted butter at 45°C. After mixing, combine again with the rest of the mixture. Pour the mixture into the molds and bake in a fan oven at 170-180°C for 20-25 minutes. Cool in a chiller to 3°C before proceeding with the recipe.

For the filling:
Combine LapedCream, milk and cream and whip in a stand mixer until stable. If you want add flavorings to taste.

For the cladding and decorations:
Using a stand mixer, beat the Quick Fondant and butter or margarine for about 5 minutes at maximum speed. If the cream struggles to soften, you can heat the edge of the stand mixer with a flashlight (flame). The buttercream can be flavored with flavorings of your choice, powdered colorings diluted with water, fatty pastes and concentrated flavoring pastes, liqueurs and liquids in general.

COMPOSITION OF THE CAKE

Heat the ZCL syrup with the rum and let it cool before using. Lightly wet the first layer of sponge cake and then fill it with custard and repeat, topping the layers until the last. Stabilize the cake in the fridge or freezer, then coat with Quick Fondant buttercream, swatting the sides well until smooth. Finally, decorate with a star tip using buttercream of different tone-on-tone colors in order to achieve a “vintage” effect.