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Ekaterina
Nefedova
Nefedova
at-home pastry chef Moscow
Pastry art for me is a hobby that has become a part of my life, my favorite job.
My profession is fashion design. Besides, I had been making ceramics for 10 years, teaching for 10 years too. After becoming a mother, I have devoted myself to the pastry art; all my creative abilities come in handy with it.
“WHEEL OF FORTUNE” DESSERT
Ingredients
(for 4–5 servings)
-
Chocolate sponge cake
- GRANDPRO Cake margarine 60 g
- Sugar 150 g
- Wheat flour 125 g
- Milk 150 g
- Cocoa powder 45 g
- Egg 1 pc.
- Salt 0,5 tsp
- Baking soda 0,5 tsp
- Vanilla 0,5 tsp
- Filling 1
- Chocolate 100 g
- GRANDPRO Cream margarine 20 g
- Cream 20% fat 10 g
- Filling 2
- Colorful chocolate dragees 1 pack
- Soaking
- Cream 20% fat 20 g
- Sugar 10 g
- Decoration
- Black mastic
- Plastic or silicone wheel mold
cooking
Chocolate sponge cake
- Pre-melt GRANDPRO Cake margarine.
- Combine all the ingredients and stir well.
- Pour the dough into a 13-cm diameter mold. Bake for 40–45 minutes at 180˚C. Make four or five sponge cakes that way. Cool them down.
Filling 1
- Heat the cream; add chocolate and GRANDPRO Cream margarine.
- Stir well until completely dissolved.
- Cool to room temperature.
Soaking
- Heat the cream; add sugar.
- Stir until the sugar completely dissolves.
Assembling the dessert
- Take a chilled biscuit, cut a hole in it.
- Soak the sponge cake using a silicone brush.
- Add 2–3 teaspoons of chocolate; put colorful chocolate dragees on top.
- Make a decor in shape of a wheel using a mold and mastic. /li>
- Coat the top of sides with chocolate.
- Enjoy your dessert!