Homemade Filled Sponge Cakes with Strawberry Jelly and Chocolate Glaze by @brixproducts

57 min

24 servings

🥚

4.4

Eggs

🍬

4.4 tbsp

Granulated sugar

🌾

4.4 tbsp

Plain flour

🫙

0.73 tsp

Baking powder

🍋

0.73 tsp

Lemon zest

🫙

1.5 tsp

Gingerbread spice

💧

290 ml

Water

🍮

15 g

Ground gelatin

🍓

4.4

Freeze-dried strawberry powder

🍫

220 g

White chocolate

🧈

44 g

Coating fat

🍫

44 g

Dark chocolate

  1. Pour

    Pour the water into a saucepan and sprinkle in the ground gelatin, stir and leave to swell for about 15 minutes.

  2. Add

    Add the freeze-dried strawberry powder and mix thoroughly.

  3. Place

    Place on the stove and heat slowly, stirring occasionally, without boiling, until the gelatin dissolves.

  4. Pour

    Pour the fruit mixture into a silicone tray, or line a classic tray with a silicone mat bordered by a ring, to form a thin layer.

  5. Layer

    Leave the fruit layer in the fridge to set.

  6. Whisk

    Whisk the whole eggs with the sugar until a fluffy, thicker foam forms.

  7. Sift

    Sift the dry ingredients over the egg mixture and fold them in with a rubber spatula until no lumps remain but the mixture stays fluffy and holds its shape.

  8. Portion

    Portion 1-2 tablespoons of the batter into greased and floured muffin holes.

  9. Bake

    Bake for 15-17 minutes at 180°C.

  10. Use a small shot glass to make a hollow in the center of each cake.

  11. Cut

    Cut out a piece of the set fruit jelly and insert it into the hollow.

  12. Pour

    Pour melted white chocolate over the top.

  13. Decorate

    Once the white chocolate has set, decorate with melted dark chocolate.

Homemade Filled Sponge Cakes with Strawberry Jelly and Chocolate Glaze by @brixproducts

57 min

24 servings

🥚

4.4

Eggs

🍬

4.4 tbsp

Granulated sugar

🌾

4.4 tbsp

Plain flour

🫙

0.73 tsp

Baking powder

🍋

0.73 tsp

Lemon zest

🫙

1.5 tsp

Gingerbread spice

💧

290 ml

Water

🍮

15 g

Ground gelatin

🍓

4.4

Freeze-dried strawberry powder

🍫

220 g

White chocolate

🧈

44 g

Coating fat

🍫

44 g

Dark chocolate

Preparation Steps

  1. Step 1/13

    Pour the water into a saucepan and sprinkle in the ground gelatin, stir and leave to swell for about 15 minutes.

    💧Water
    🍮Ground gelatin
    🍲Saucepan

  2. Step 2/13

    Add the freeze-dried strawberry powder and mix thoroughly.

    🍓Freeze-dried strawberry powder
    🍲Saucepan

  3. Step 3/13

    Place on the stove and heat slowly, stirring occasionally, without boiling, until the gelatin dissolves.

    🍲Saucepan

  4. Step 4/13

    Pour the fruit mixture into a silicone tray, or line a classic tray with a silicone mat bordered by a ring, to form a thin layer.

    Silicone tray

  5. Step 5/13

    Leave the fruit layer in the fridge to set.

  6. Step 6/13

    Whisk the whole eggs with the sugar until a fluffy, thicker foam forms.

    🥚Eggs
    🍬Granulated sugar
    🥄Whisk

  7. Step 7/13

    Sift the dry ingredients over the egg mixture and fold them in with a rubber spatula until no lumps remain but the mixture stays fluffy and holds its shape.

    🌾Plain flour
    🫙Baking powder
    🍋Lemon zest
    🫙Gingerbread spice
    🧺Sieve
    🥄Rubber spatula

  8. Step 8/13

    Portion 1-2 tablespoons of the batter into greased and floured muffin holes.

    🥄Tablespoon
    🧁Muffin tin

  9. Step 9/13

    Bake for 15-17 minutes at 180°C.

    🧁Muffin tin

  10. Step 10/13

    Use a small shot glass to make a hollow in the center of each cake.

    🥛Shot glass

  11. Step 11/13

    Cut out a piece of the set fruit jelly and insert it into the hollow.

  12. Step 12/13

    Pour melted white chocolate over the top.

    🍫White chocolate
    🧈Coating fat

  13. Step 13/13

    Once the white chocolate has set, decorate with melted dark chocolate.

    🍫Dark chocolate

Composition

Ingredients

Types

Eggs, Sugar, Grains, Leavening Agent, Fruit, Spices, Liquid, Gelling Agent, Chocolate, Dairy, Fat

Ingredients

Eggs, Granulated sugar, Plain flour, Baking powder, Lemon zest, Gingerbread spice, Water, Ground gelatin, Freeze-dried strawberry powder, White chocolate, Coating fat, Dark chocolate

Notes

Eggs (whole eggs), Plain flour (heaped tablespoons), Lemon zest (optional), Water (for the strawberry filling), Freeze-dried strawberry powder (BRIX brand), Coating fat (coconut fat used by the creator)

Allergens

Eggs, Gluten, Milk, Soy

Dietetics

Dietary regimen

to inform

Calories

75 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

40 minutes

Cooking

17 minutes

Overall

57 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Saucepan, Whisk, Rubber spatula, Sieve, Muffin tin, Silicone tray, Shot glass, Tablespoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Weekend Baking, Family Treat

Origin

Source

Platform

instagram

Original Creator

@brixproducts

Origin

Cuisine

European

Geographic

to inform

Various

Aspect

Texture

Fluffy, Soft, Gooey (jelly Filling), Melty (chocolate Coating)

Flavors

Sweet, Fruity (strawberry), Chocolatey, Citrus, Spiced (gingerbread Spice)

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform