Rich, sweet, creamy, tasty experience on a fluffy cake base
Beat the eggs for the sponge cake in the mixer bowl and add the sugar. Mix on high speed for about 15 minutes.
Turn on the oven at 175 degrees Celsius with the fan off.
Grease with butter a 34x26 tray or the 30 cm tray
In the flour mix the cinnamon, the clove and the baking.
Gradually add the flour to the eggs, stirring gently.
Add the walnuts and stir gently
Bake for 30 to 35 minutes and leave to cool completely.
In a saucepan, add the sugar, flour, vanilla and a pinch of salt, while stirring, add the milk and turn the heat on. When the milk is a little warm, add the yolks, stirring constantly. Boil for 3 minutes.
Place the cream in a bowl, cover it with cling film and let it cool.
Whip the cream into a tight whipped cream
Beat the yolks separately lightly.
Melt the chocolate in a baking pan and remove from the heat. Add the milk and stir.
With the knife, carve grooves in the sponge cake and fill them with chocolate.
Put the ingredients for the syrup in a saucepan and boil for 4 minutes.
Add the syrup on the cold sponge cake gradually.
Add the double cream to the cream, stirring carefully.
Pour the cream on the sponge cake and sprinkle with walnuts.
For the sponge cake
100 g plain flour
160 g sugar
125 g coarsely chopped walnuts
1 tsp baking powder
1 tsp. cinnamon
1⁄2 tsp. grated clove
For the syrup
300 g granulated sugar
375 ml water
For the chocolate
200 g dark couverture
240 g milk
For the cream
1,500 ml of fresh milk
400 ml double cream
280 g sugar
120 g flour for all uses
4 egg yolks
1 pinch of salt