Sponge Cake – Sweet Tooth Experiments

Black Forest Ricotta Layer Sponge Cake

I’m a massive fan of Black Forest Cake, however not so much a fan of high fat volume of cream this cake is predominantly made of.

So, I decided that I would create a lower fat version of this cake that has no need for an oven and is super easy so anyone can make it while still producing a great result.

This cake is a cherry lover’s dream with dried cherries, fresh cherries and kirsch Icherry liquor) = 3 x cherry flavor layer craziness.

Ingredients:

800g ricotta
120g sugar
3 tsn vanilla essence
90g dried cherries
300g cherries
60g dark chocolate
1 + ½ oranges
2 x 30cm store bought sponge cakes
150ml kirsch

Method:

Place a 25cm spring form cake tin on top of a sponge cake and using a knife cut around the tin for a perfect fit cake, repeat with the second sponge cake.
Cut each sponge cake in half horizontally so you have 4 x 25cm cake layers.
Using a pastry brush brush the kirsch onto the top of the 4 sponge cakes.
Grate the chocolate.
Zest 1 + ½ of the oranges.
Dice up the cherries.
Place the ricotta, sugar, vanilla, dried cherries and orange zest into a food processor and process until combine.
Add the chocolate and the diced cherries and fold to combine.
Line the cake tin with 2 layers of plastic wrap and ensure the wrap overhangs.
Place one cake layer in the tin, 1/3 of the ricotta mix spread evenly, the 2^nd cake layer, 1/3 ricotta mix. Repeat until all 4 layers and 3 ricotta layers are done.
Fold the overhang wrap over the top layer to ensure the cake is fully encompassed.
Use a plate to weight down the top of the cake with a small weight on the top.
Place in the fridge for 4 hours to completely firm.
Once firm release the spring form pan sides, the plastic wrap and turn the cake out onto a plate.
Dust with cocoa powder and further cherries if you desire.

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Strawberry Nesquik and Lime Daiquiri Sponge Cake

I was a little short on ideas one weekend and started researching some cocktail’s to attain some flavor combo inspiration. I liked the idea of a strawberry daiquiri, which hero’s strawberry, rum and lime. I figured that I could make a sponge cake but with a big twist. Instead of jam I made a lime curd and instead of plain cream I spiked it with white rum.

To achieve the strawberry flavor I used strawberry essence and replaced the sugar with strawberry Nesquik (I have been experimenting with Nesquik for a while now and prior this recipe had not come up with a successful recipe).

This cakes outcome was a success (though doesn’t exactly taste like a daiquiri), but the most successful part is the addictive lime curd!

Ingredients:

2 tsn flour
½ tsn bi carb of soda
1 tsn cream of tartar
130g corn flour
4 eggs
175g Strawberry Nesquik
1 + 1/2 tsn strawberry essence

Cream:

300ml thickened cream
4 tbsn icing sugar
1 + ½ tbsn white rum

Lime Curd:

2 egg yolks
2 eggs
14og sugar
80ml lime juice
100g butter

Ganache:

20ml thickened cream
30g white chocolate
1 tbsn strawberry Nesquik
2 tsn Strawberry essence

Method:

Preheat the oven to 190c degrees and line a 30 x 20cm cake tin with baking paper.
Place the flour, bi carbonate or soda, cream of tartar, corn flour and powder into a bowl and sift 3 times.
Place the eggs and Nesquik in a bowl and using electric beaters whisk for 10 minutes on a high speed.
Add the essence and beat for 1 more minute.
Turn the beaters on low and add the flour mix and beat for 1 minute.
Spoon the mix evenly into the 3 cake tins and bake for 20 minutes or until the sponge springs back when touched.
Remove the tins from the oven and leave for 10 minutes in the tins.
Turn the cakes onto a cooling rack and leave until cold.
To make the filling whisk the cream and icing sugar with electric beaters until peaks form.
Whisk in the rum until just combine.
To make the curd whisk all ingredients in a saucepan on a low heat until the mix is smooth.
Turn the heat to medium and whisk for 10 minutes or until the mix becomes thick.
Leave aside to cool completely.
To assemble spoon the curd evenly on the top of 2 cakes.
Spoon the cream evenly on the top of the curd.
Place one of the filled cake layers onto of the other and top the cake off with the plain cake layer.
To make the ganache place the cream in the microwave until boiling.
Add the chocolate, Nesquik and essence to the cream and leave for 1 minute.
Stir until glossy and thick.
Drizzle the chocolate ganache over the top of the cake and serve.