Sponge Cake with Cornucopia. I really liked the idea of creating this cake, simple to make and great to give as a gift! Cake with sponge cake base, pastry cream covered with cream, and decorated with a cone overflowing with lots of good fruit!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Sponge Cake with Cornucopia
- 5 eggs
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 pinch salt
- 1 1/4 cups milk
- 1/4 cup sugar
- 1/4 cup cornstarch
- 4 tbsp egg yolks
- 1 packet vanillin
- 2/3 cup water
- 2 tbsp rose water (or millefiori aroma)
- 1 1/4 cups whipping cream
- 1 ice cream cone
- 1 oz dark chocolate
- 5 strawberries
- 3.5 oz blueberries
- 1/4 cup chocolate chips
- mint leaves
Tools for Sponge Cake with Cornucopia
- Stand Mixer
- Cake Pan
- Piping Bag
- Knives
- Bowls
Steps for Sponge Cake with Cornucopia
It is possible to prepare it the day before.
Whip the eggs with the sugar for at least 15 minutes on high speed with the beaters until you achieve a firm and well-whipped mixture.
Sift the flour twice and add it to the mixture a little at a time, stirring with a hand whisk from bottom to top.
Pour into a greased and floured mold. For the cake pan, we used a baking pan, 8 x 5.5 inches, extra high non-stick edge with springform (“This page contains affiliate links”)
Bake in a preheated oven at 320°F for 40 minutes, always performing the toothpick test; if it comes out dry, your sponge cake is ready. Let it cool completely before removing it from the mold. Cover it cold with plastic wrap if used the next day and place it in the refrigerator.
You can replace the sponge cake with:
In a saucepan, work the egg yolks with the sugar, gradually add the cornstarch, and continue stirring until the mixture is well combined.
Heat the milk with the vanillin, then gradually add the egg mixture while continuing to stir over the heat for 5 minutes or until you obtain a creamy mixture.
Pour the cream into a bowl and let it cool covered with cling film to prevent a skin from forming on the surface.
Cut the sponge cake in half, prepare the soaking liquid by mixing the water with the millefiori aroma.
Brush it over the entire surface of the sponge cake.
Place the pastry cream in a piping bag and cover the surface of the sponge cake, adding the chocolate chips.
Cover with the second part of the sponge cake, also soaked. Whip the cream until very cold and firm, and cover the entire cake.
Melt the chocolate in a double boiler and pour it into the ice cream cone, add a spoonful of pastry cream inside.
Carefully wash the strawberries and blueberries.
Cut the strawberries into pieces, except for one whole one. Garnish the cake with the fruit, letting it flow from the cone downward.
Add some mint leaves and cut the whole strawberry into a rose shape. Decorate with a few tufts of pastry cream or whipped cream.
Place in the refrigerator until ready to serve. Let it rest for at least an hour.
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