Chocolate sponge cake with mascapone whipped cream and punc flavoured butter cream

 

The story behind this cake was I started off wanting to bake a Hungarian classic, the Somlo Cake. That's when I came across a great sponge recipe; which I included below. As usual my mind can't just stick to one cake, I recalled another Hungarian cake, called LajcsiSzelet (Louie slice) ; which I haven't tasted before ; but the appearance really appeal to me.

Lajcsi Szelet (sort of)

Ingredients

Chocolate sponge cake
via you tube
basically based on the number of eggs you're using, the rest of ingredients just multiply by 2.

3 eggs
6 Tbsp water
1 sachet vanilla sugar
6 Tbsp sugar (I adjusted to my taste 4 Tbsp)
a pinch of salt

4 Tbsp All purpose flour
2 Tbsp cocoa powder, unsweetened
1 tsp baking powder
rum


Filling - Pink Layer
1x packet "punc" / pink pudding
300ml cold milk
84gm butter, room temperature
2-3 Tbsp powdered sugar

Filling - Vanilla Layer
1xpacket vanilla pudding
300ml cold milk
65gm butter, room temperature
2-3 Tbsp powdered sugar

Chocolate topping
100gm chocolate
3 Tbsp flavourless oil
rum

Method :-

Chocolate sponge cake

1) Pre-heat oven at 180°c / Gas mark 4. Grease and line baking sheet. Size
2) In a mixing bowl, crack in the eggs, pour in the water, sugars and a pinch of salt
3) Beat on medium to high speed for around 5 minutes, or until thick and creamy consistency.
4) Sift in the flour, cocoa powder and baking powder into egg batter.
5) Beat again until dry ingredients are well combine.
6) Pour into baking dish.
7) Bake for around 12-14 minutes until the sponge spring back when touched.
8) set aside to cool for 30 mins. - 1 hour.

Filling (same process for both flavours)
1) Cook pudding according to instruction without the sugar. Set it aside to cool
2) Whipped butter with sugar until light and fluffy
3) Whipped in the puddings until well combine.

Assembly
1) Divide chocolate sponge into 3 rectengle
2) Start spreading the pink butter cream on the first layer.
3) Place the second chocolate sponge cake on top. Spread the vanilla butter cream on top.
4) Finally place the third layer.
5) In the microwave or double boiler. Melt chocolate and oil until shinny, add in the rum and mix well.
6) Glaze the chocolate on top of cake and it it ready.

My Notes:-
1) I've used chocolate with 49% cocoa content ; which I find to overpowering.
2) The sponge cake recipe was so easy and could be reduced and multiply easily!
3) I'll probably add a layer of apricot jam next round to give some contrast in the taste.