Celebration Gateau with Glaze
1 hr 15 min.
ready in 3 h. 45 min.
How healthy are the main ingredients?milk
- For the sponge cake
- ¾ cup
- 1 packet
Vanilla sugar (or 1 tsp vanilla extract)
- ¾ cup
- ½ cup
- For filling and frosting
- 1 packet
Chocolate pudding powder (or 3 tbsp cornstarch and 2 tbsp dark cocoa)
- 1 tablespoon
dark cocoa powder
- 2 tablespoons
- 2 cups
- ⅔ cup
gianduja (hazelnut flavored chocolate made with chocolate and hazelnut paste)
- 1.333 cups
Grease the base of a springform pan and wrap a piece of folded, greased baking parchment around the outside to increase the height of the pan by about 1/3.
Beat the egg yolks with half of the sugar and vanilla sugar (or vanilla extract) until foamy.
Whisk the egg whites until they form soft peaks, then trickle in the rest of the sugar and continue whisking until they form stiff peaks.
Fold the beaten egg whites into the egg yolk mixture with a wooden spoon. Sift the flour and cornstarch over the mixture and fold in.
Turn the batter into the prepared springform pan and smooth the top. Bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for 25-30 minutes. (Test to see if it is done by inserting a needle)
When done take out of the oven, let cool slightly, then carefully run a thin knife around the top to release the edge of the cake from the pan. Turn out onto a cake rack and cool. Let the cake rest for at least 2 hours. Then split the cake twice horizontally.
Mix the pudding powder (or cornstarch), cocoa powder and sugar smoothly in a little cold milk. Put the rest of the milk into a pan, bring to a boil and stir in the mixed pudding powder. Return to a boil briefly, then let cool to lukewarm.
Warm the gianduja over a hot bain-marie, beat in the butter and stir into the chocolate pudding a tablespoonful at a time.
Spread half of the cream smoothly on the two lower layers of cake. Reassemble the cake with the third (unfrosted) layer on top. Spread the top and sides of the cake with the remaining cream.
Chill until ready to serve.