Cream sponge cake

1. 

egg yolk 5 pcs • sugar cane 2.75 oz (80 g)

Whisk the egg yolks and sugar into foam.

2. 

cocoa powder 0.5 oz (15 g) • water 3 tbsp • flour medium 3.5 oz (100 g) • bicarbonate 0.5 tsp • egg white 5 pcs • salt

Mix cocoa and water with the egg yolks. Whip egg whites with a pinch of salt. Mix flour with baking soda. Gradually and alternately, add flour and egg whites into the cocoa base.

3. 

unsalted butter • flour medium

Pour the dough into a cake mold (diameter 26 cm) greased with butter and sprinkled with flour.

4. 

Bake for 15 minutes at 180 °C.

5. 

peach compote 1.2 lb (540 g)

Cut the peaches into parts.

6. 

sour cream (fat 14-18%) 1.8 lb (800 g) • honey  2 oz (60 g)

Mix the cream with honey.

7. 

Cut the cake base lengthwise into halves. Put one half back into the mold.

8. 

ladyfingers 6.25 oz (175 g)

Place half of the prepared biscuits on the base...

9. 

...and lay the peach parts on them.

10. 

Spread the cream.

11. 

Put the second half of the biscuits.

12. 

Cover with the other half of the base and gently press. Let harden overnight in the cold.

13. 

Whip the cream until stiff (you can use a whipping cream thickener) and spread the whole cake with whipped cream. Decorate with confectionery decorations, in our case we used sunflower seeds covered in 3 types of chocolate. Before serving, we recommend to let the whipped cream on the cake harden in the cold for at least an hour.