Sponge Cake Vanilla with chocolate cream and nectarines

Sponge cake vanilla with chocolate cream and nectarines:

Ingredients:

Sponge Cake:

4 large eggs
350gr granulated sugar
1 cup milk
112gr unsalted butter
1 tbsp vanilla extract
1 ½ cup all-purpose flour
2 tsp baking powder
½ tsp salt

Chocolate buttercream:

1 1/2 cups salted butter, softened to room temperature
3 cups powdered sugar
3/4 cup unsweetened cocoa powder
2 tsp vanilla extract
3 tbsp heavy whipping cream

Directions:

Sponge cake:

• In the bowl of your mixer combine the eggs and sugar over a double boiler and whisk with a hand whisk until the sugar has dissolved slightly.
• On high-speed whip to ribbon stage.
• The eggs will take 5-8 minutes to reach the ribbon stage,
• In the meantime combine the milk and butter on the stovetop and melt to just under a boil.
• Add the vanilla extract.
• Take out 2 cups of the cake batter into a separate mixing bowl, and with a hand, whisk add the hot milk butter into that. Whisk.
• Add it back into the remaining batter in the mixer bowl.
• Pour batter between the two prepared pans
• Bake in preheats oven (170℃), for 20-30 minutes.

Chocolate buttercream:

• In a large mixing bowl, beat together the butter and powdered sugar until the butter is light and fluffy, about 2-4 minutes.
• Add the cocoa powder and vanilla extract and beat, scraping down the sides as needed until there are no streaks of white.
• Add 3 tbsp of heavy cream and whip the frosting, until fluffy.
• Taste the frosting and add more powdered sugar if you like it sweeter.
• Place 1 layer, flat side up, on a plate. With a knife or spatula, spread with the frosting, nectarines and chocolate sprinkles.

Enjoy!