Having Grandma and Grandpa is a real treat, they always support us, pamper us and consider us the most important people in the world. Therefore, they deserve the best, and this is what a delicious, cream cake with chocolate glaze and fresh fruits will certainly be. A cake made by your own hands and from the heart is the best gift for Grandparents for their upcoming Feast on January 21 and 22 🙂

Sponge cake (20-21cm springform cake tin)


4 large eggs
½ cup of plain wheat flour
22 g of potato flour
½ cup of sugar
1 full tablespoon of vanilla sugar
½ teaspoon baking powder
1 tablespoon of cold water


Separate the yolks from the egg whites. Place the egg whites in a bowl and mix until they form a light foam. While mixing at the highest speed of the mixer, start adding a spoonful of sugar (each next spoon should be added only when the previously added portion is completely dissolved). Add the yolks one by one into the beaten foam, and finally pour in the water. Sift in both flours and baking powder through a sieve and add a spoonful into the egg mass. It should also be done very gently or beat at a low speed so that the previously beaten egg does not lose its fluffiness. Line the bottom of a springform pan with a diameter of 20-21 cm with a baking paper and pour the batter into it. Place into the oven preheated to 170ºC and bake for about 25-30 minutes or until the toothpick inserted is dry. Allow to cool.



500 ml of cream 30%
250 g of mascarpone cheese
powdered sugar to taste
200 g strawberries
250 g raspberries
150 g black currant
150 g red currant
fresh mint leaves for decoration


Pour the heavily chilled cream into a metal bowl, add the mascarpone and mix. Whip until stiff whipped cream is obtained. Divide the whipped cream into two parts. Refrigerate for an hour to thicken. By this time, cut the cake into two parts. Place the first layer of cake into the cake board. Spread half of the cream. Add and evenly arrange the fresh fruits and make sure to leave some for the toppings. Add the second layer of the cake. Spread the left cream on top and sides of the cake.

Chocolate Ganache:


100 ml cream 30%
100 g semi-sweet dark chocolate, chopped
1 tablespoon of cocoa powder


Boil the cream in a saucepan, remove from the heat. Add the chocolate and cocoa powder. Stir vigorously until the chocolate is melted and a smooth and uniform mass has been obtained. Allow to cool. Drip the chocolate ganache on the edges of the cake and on top. Now start decorating the cake with fresh fruits and mint leaves 🙂


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