For the sponge cake:
6 egg yolks,
250 grams of powdered sugar
150 grams of room temperature butter
300 grams of sifted flour,
1 packet of baking powder
1/2 teaspoon of salt,
240 ml milk
1 teaspoon vanilla extract or 1 vanilla stick
For egg cream:
1 egg,
3 egg yolks
2 glasses of milk,
6 tablespoons of powdered sugar
1 vanilla stick
2 tablespoons cornstarch
3 tablespoons butter,
1 pinch of salt
For the above:
200 grams of white chocolate
400 grams of mixed forest fruits (blueberries, blackberries, raspberries, currants)
FABRICATION
For the sponge cake, whisk the powdered sugar and butter until creamy. Add the eggs one by one and continue whisking. Add the vanilla extract. Mix sifted flour, salt and baking powder in a separate place. Then, add a little milk to the butter mixture and mix it slowly. Continue the process until the mixes are finished. Cover the bottom of two medium round (23 cm) cake tins with baking paper and divide the sponge cake mixture into the molds. Bake in a preheated 180 degree oven for 20 minutes. Take it out of the oven and let it cool. For egg cream, take the milk into the pot. Cut the vanilla stick in half and take the seeds with the back of a knife and add to the milk. Add the vanilla sticks to the milk. Heat the bottom of the stove thoroughly without boiling. Then remove the vanilla sticks. On the other hand, whisk the eggs, egg yolks, granulated sugar and cornstarch thoroughly. When the milk is hot, take the pan next to the egg mixture, while whisking it, slowly add a spoonful of the milk to the egg mixture. After adding all of them, take the whole mixture into the pot. Thicken the cream over low heat by mixing it with a whisk. Remove from the stove, add the butter and mix until it melts. Cover it with cling film so that it does not crust over and let it cool. Place a sponge cake on a serving plate. Spread a lot of cream on it and place fruit. Cover the second sponge cake. For the top, melt the chocolate in a double boiler and pour it over the sponge. Garnish with fruit and serve.
