Boucheron cake recipe for Christmas and New Year, composed of a very simple sponge cake, a milk chocolate ganache and a cocoa whipped cream.
Step 1:
-4 eggs
-120g sugar
-120g flour
-25ml oil
Whisk the eggs. When it starts to foam, add the sugar. Whisk for 5 minutes, until the eggs double in volume. Add the oil and mix for another 30 seconds, no more.
Gently mix in the flour.
Pour the mixture into a 40x35 cm mould. If you don't have a mold with these measurements, make one with parchment paper (like I did).
Place in a preheated oven at 180°C for 12 minutes.
After 12 minutes take the sponge cake out of the oven and let it cool.
Step 2: Milk chocolate ganache
-100ml liquid cream (30%mg)
-150g milk chocolate
Heat the cream and pour it over the chocolate.
Let it rest for 1 minute, then mix well to obtain a smooth and homogeneous mixture.
Pour three quarters on the sponge cake and spread well. The other quarter put it aside for the end.
Step 3: The cocoa cream
-300g liquid cream at 30%mg
-2 bags of vanilla sugar
-30g sugar
-1 tablespoon of cocoa
Mix the cream with the sugar to obtain a whipped cream.
Add the cocoa and whip for another 15 seconds until the cocoa is incorporated.
Spread the cream on the ganache. Set aside 2 tablespoons of cream to cover the cake at the end.