Stuffed sponge cake

Stuffed sponge cake. Dessert of Mexican origin that was created in 1957 by Marinela, a commercial firm that belongs to the Bimbo bakery and that presented this dessert individually. It is a dessert filled with cream and strawberry jam ( strawberries ) and the cake or pie is extremely light.

Summary

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  • 1 Origin
  • 2 Ingredients
  • 3 Filling
  • 4 Preparation
  • 5 Source

Origin

It is a dessert of Mexican origin that was created in 1957 by Marinela, a commercial firm that belongs to the Bimbo bakery and that presented this dessert individually. He highlighted it with the image of a goose and it was very popular and successful. It became the children’s favorite candy. It is a dessert filled with cream and strawberry jam ( strawberries ) and the cake or pie is extremely light. It is covered with chocolate and with chocolate chips and is a delight. We clarify that there are many ways to do it and this is one of them.

Ingredients

  • 6 eggs
  • 1 cup of sugar (200 grams)
  • Vanilla to taste
  • 2 cups of flour (240 grams)
  • 1 tablespoon baking powder (chemical yeast, leavening)
  • Pinch of salt

Filling

  • Strawberry Jam
  • 2 cups of cream (cream)
  • 200 grams of semi-bitter chocolate coating

Preparation

  • Beat the eggs with the sugar until they are thick and light colored, letter point.
  • Incorporate the vanilla.
  • Aside, sift the flour, baking powder, and salt.

Incorporate the dry ingredients into the previous preparation in an enveloping way.

  • To butter and flour a 24cm diameter mold.
  • Line the bottom of the pan with white paper (sulfite, from the bakery).
  • Pour the preparation into the mold.
  • Cook in a preheated oven 180º for 30 minutes or until you prick the center with the tip of a knife, it comes out clean with nothing attached.
  • Remove and let cool slightly and remove from mold.
  • It is convenient to fill in the next day.
  • Whisk 1 and ½ cup heavy cream until thick.
  • Cut the cake or pie into two layers. Cover each layer with plenty of cream and strawberry jam.
  • Ganache bath. Put ½ cup heavy cream in a saucepan.
  • Take to the fire and leave until it boils.
  • Remove and pour over the chopped chocolate.
  • Mix continuously until the chocolate dissolves.
  • Wait for it to cool down a bit and take on the consistency of light cream.
  • Dump the bath from the center of the cake and with the help of a spatula, coat the entire cake. Chocolate chips can be spread.

 

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