Bicolor chantilly cake

I will be delighted to offer you the recipe for a delicious Bicolor Chantilly Cake, an elegant and sophisticated dessert composed of sponge cake, Chantilly cream, and chocolate ganache. Here is how to proceed:

Ingredients

For the Sponge Cake:

• 4 eggs
• 120 g of sugar
• 120 g of all-purpose flour
• A pinch of salt
• Vanilla flavoring (optional)

For the Chantilly Cream:

• 500 ml of fresh cream for whipping
• 50 g of powdered sugar
• Vanilla bean seeds or vanilla extract

For the Chocolate Ganache:

• 150 g of dark chocolate
• 150 ml of fresh cream

Preparazione

Sponge Cake:

1. Preheat the oven to 180 °C.
2. Separate the yolks from the whites and beat the whites with a pinch of salt until stiff peaks form.
3. In another bowl, whisk the yolks with the sugar until the mixture is frothy and light, adding vanilla flavoring if desired.
4. Gently fold the beaten egg whites into the yolk and sugar mixture.
5. Sift the flour and fold it into the mixture, mixing gently from top to bottom.
6. Pour the batter into a buttered pan or one lined with parchment paper and bake for about 25 minutes or until a toothpick inserted into the center of the sponge cake comes out clean.
7. Allow to cool completely before using.

Chantilly Cream:

1. Whip the well-chilled cream with the powdered sugar and vanilla seeds until it reaches a soft but firm consistency.

Chocolate Ganache:

1. Finely chop the dark chocolate.
2. Bring the cream to a boil, then remove from heat and pour over the chocolate.
3. Stir until smooth and homogeneous.

Assembly of the Cake:

1. Slice the sponge cake horizontally into two or three layers.
2. Place a sponge cake disc on a serving plate and spread a layer of Chantilly cream.
3. Layer the second disc of sponge cake and spread the chocolate ganache.
4. Cover with the last disc of sponge cake and cover the entire cake with a thin layer of Chantilly cream to seal in the crumbs.
5. Use the rest of the Chantilly cream to decorate the top and sides of the cake with the help of a piping bag.
6. Refrigerate the cake for at least one hour before serving.

Curiosità

The Chantilly Cake is often considered a classic of French pastry, renowned for its refinement and delicacy. The Chantilly cream, named after the French city, was popularized by the great chef François Vatel in the 17th century and has since become synonymous with sweetness and finesse in desserts the world over. The bicolor version allows for the combination of the sweetness of cream with the strength of chocolate, making the dessert even more indulgent and spectacular.