The mesmerizing name "Duet" speaks for itself. Combination of black and white, vanilla and chocolate. This sponge cake will please not only sweet lovers.
It is necessary
- - 180 g flour;
- - 120 ml of water;
- - 6 pcs. chicken eggs;
- - 180 g of sugar;
- - 90 ml of vegetable oil;
- - 1 tsp baking powder;
- - lemon zest;
- -15 g vanillin;
- - a pinch of salt;
- - 1/4 tsp tartar or citric acid;
- - 2 tbsp. cocoa;
- - 70 g of icing sugar;
- - 350 g milk cream;
- - 100 g of dark chocolate;
- - 150 g of berries.
Instructions
Step 1
First of all, you need to prepare the dough. You need to take cold eggs and separate the whites from the yolks. For one biscuit, we need 3 whites and 2 yolks. Beat the yolks thoroughly with sugar for 5 minutes, until they increase in volume and acquire the consistency of a light cream. Then, continuing to beat, you need to pour in vegetable oil, and then water.
Step 2
Further, in a separate bowl, it is necessary to sift the flour with baking powder twice.
For a chocolate biscuit, you need to add cocoa, but take flour for 1 tbsp. less. And for the vanilla biscuit, you need to add vanillin.
Step 3
Then you need to add lemon zest to the flour, pour in the yolk mixture and stir well until smooth. After that, in a separate bowl, beat the whites with sugar and, as soon as foam begins to appear, add the tartar.
Step 4
Next, you need to combine the whites with the yolks, carefully pouring the whipped whites with sugar into the yolk mass, and quickly knead from the bottom up. You should get two types of dough, equal in quantity: vanilla and chocolate. Now you need to take a mold with a diameter of 22-23 cm, cover the bottom with parchment paper and pour the vanilla dough into it. It is not necessary to lubricate the mold with oil.
Step 5
Bake the dough for 35-45 minutes in a preheated oven at 180 ° C. Cool the finished biscuit right in the form, turning it over on the wire rack. When the biscuit has cooled, separate it from the walls of the form, walking along the edge with a sharp knife. Bake a chocolate sponge cake in the same way.
Step 6
Now you need to prepare the ganache. First of all, you need to melt the dark chocolate in a water bath. Then take 50 ml of cream, bring to a boil and, stirring, pour into melted chocolate. Then gradually add another 100 ml of cream. The mixture should be of a uniform consistency. Next, you need to put the ganache in the refrigerator for 2 hours.
Step 7
When the chocolate cream has cooled, it must be whipped. And immediately spread the top layer of one biscuit, and put the second biscuit on top. Now you need to make the cover. To do this, carefully beat 200 ml of cream with powdered sugar, gently and evenly grease the surface and sides of the cake. Put the finished biscuit in the refrigerator for a while to soak the cake. Finally, garnish with berries before serving. The biscuit is ready.
