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Tuesday, 21 May 2013

Sponge cake with creme patisserie and chocolate glaze

Sponge with pastry cream and chocolate glaze

I'm sorry. Yesterday did not happen well for me. No major disasters, mind. Just an intense tiredness that I could not shake all day. I busted out my longest (albeit slowest) run ever on Sunday and I'm pretty sure I didn't drink enough water. A late night watching Eurovision today made for an exceptionally achy day.

So today's post is a cheat post. All I want to do is climb into bed, close my eyes and nod off. I haven't felt like this in months. Months, I tells ya.

When I get tired like this, all I can do is whinge, breathe loudly and eat. Today I managed to scoff about six pieces of fruit, a bag of popcorn intended for five people, a chocolate frog, vegetable soup and takeaway curry for dinner. None of these servings were small either. No matter: run in the morning and all will be right in the world.

Sponge with pastry cream and chocolate glaze

Sponge with pastry cream and chocolate glaze

But fear not - the recipe's still a corker. It's just some old components re-imagined into a new concoction. Look, even my words are vaguely making sense. I said vaguely, right? It's a three way you'll be totally into: creme patisserie, chocolate glaze and sponge cake. Ain't nuthin wrong with that combo, amiright?

I whipped up this cake for a workmate's birthday recently. My one hint? Make this on the day you intend to serve it and do not leave it out of the fridge for too long. Oh and don't ride a bike with it in your basket. That was like three hints, right there. You're welcome.

Short. Sweet. Recipe below:


2 blowaway sponges
Creme patisserie
1 tsp gelatine, soaked in 2 tbsp cold water
1/4 cup cream
300ml cream, extra
Chocolate glaze

Slice both sponges in half horizontally. Heat the 1/4 cup of cream and add to the gelatine. Stir until dissolved. Whip the 300ml cream until soft peaks form and add the gelatine. Fold through the creme patisserie. Refrigerate overnight.

Spoon 1/3 of the creme patisserie in between the bottom two layers of sponge. Repeat for the next two layers of sponge.

Top with the chocolate glaze, drizzling over the top and sides.

Sponge with pastry cream and chocolate glaze

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