SafePlates

Ingredients

• 1 cup (200g) granulated sugar
• 4 large eggs
• 1 cup (125g) all-purpose flour
• 1/2 cup (60g) cornstarch
• 1/2 teaspoon (2g) baking powder
• 1/4 teaspoon (1g) salt
• 1/2 cup (120ml) whole milk
• 1/2 cup (115g) unsalted butter, melted
• 1 teaspoon (5ml) vanilla extract
• 1/2 cup (120ml) heavy cream
• 1/2 cup (115g) unsalted butter, softened (for cream)
• 1/2 cup (100g) sweetened condensed milk
• 1 tablespoon (15ml) cognac or brandy (optional)
• 1/2 cup (120ml) water (for syrup)
• 1/4 cup (50g) granulated sugar (for syrup)
• 1 teaspoon (5ml) vanilla extract (for syrup)
• 1/2 cup (60g) chopped walnuts or hazelnuts (for decoration)
• 1/2 cup (80g) candied fruit or cherries (for decoration)
• 1/2 cup (80g) dark chocolate, melted (for glaze)
• 2 tablespoons (30g) unsalted butter (for glaze)

Instructions

1. Preheat your oven to 350°F (180°C). Line a 9x13-inch (23x33cm) baking pan with parchment paper.
2. In a large bowl, beat 4 large eggs and 1 cup (200g) granulated sugar together until pale and fluffy.
3. Sift together 1 cup (125g) all-purpose flour, 1/2 cup (60g) cornstarch, 1/2 teaspoon (2g) baking powder, and 1/4 teaspoon (1g) salt.
4. Gradually fold the dry ingredients into the egg mixture until just combined.
5. Add 1/2 cup (120ml) whole milk, 1/2 cup (115g) melted unsalted butter, and 1 teaspoon (5ml) vanilla extract. Mix gently until the batter is smooth.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the sponge cake cool completely in the pan.
8. While the cake cools, prepare the syrup: In a small saucepan, combine 1/2 cup (120ml) water and 1/4 cup (50g) granulated sugar. Bring to a boil, then remove from heat and stir in 1 teaspoon (5ml) vanilla extract and 1 tablespoon (15ml) cognac or brandy if using. Let the syrup cool.
9. For the cream: In a bowl, beat 1/2 cup (115g) softened unsalted butter until fluffy. Gradually add 1/2 cup (100g) sweetened condensed milk, beating until smooth. In a separate bowl, whip 1/2 cup (120ml) heavy cream to soft peaks, then gently fold it into the butter mixture until fully combined.
10. Once the cake is completely cool, carefully remove it from the pan and cut it horizontally into three equal layers.
11. Brush each cake layer with the cooled syrup to moisten.
12. Spread the prepared cream evenly between the layers, then cover the top and sides of the cake with the remaining cream.
13. For the glaze: Melt 1/2 cup (80g) dark chocolate with 2 tablespoons (30g) unsalted butter in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let cool slightly.
14. Pour the chocolate glaze over the cake, letting it drip down the sides.
15. Decorate the cake with 1/2 cup (60g) chopped walnuts or hazelnuts and 1/2 cup (80g) candied fruit or cherries.
16. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to set.

Tip

For a festive look, use colorful candied fruits and pipe extra cream for decoration. The cake tastes even better the next day after chilling.