Sponge cake with whipped cream
Preheat the oven to 175 degrees.
Place the water, eggs and sponge mix in a mixing bowl and machine blend on low speed for 1 minute and then on high speed for another 8 minutes.
Then let it run for 1 minute on low speed (to get a nice fine structure in your batter).
Spray the baking tin with baking spray and fill the baking pan with the biscuit batter 3/4.
Place the baking pan on the baking tray and place it in the center of the preheated oven.
Bake it for 35 to 40 minutes at 175 ° C.
After baking, remove the sponge cake from the mold and let it cool further on a rack.
Beat the whipped cream with the icing sugar to a lumpy mass (slightly thicker than quark).
When the sponge cake has cooled, cut it horizontally twice so that there are 3 equal parts.
Fill each layer with a thin layer of advocaat and a layer (1 cm) of whipped candied cream.
Repeat this until all biscuit layers have filling and stack them on top of each other.
Now cover the outside of the cake with a palette knife with the remaining whipped cream until you can no longer see the sponge cake.
On the side, gently press the chocolate shavings against it with your hand.
Put a nozzle of your choice in the decorating bag and fill the decorating bag with whipped cream.
Squeeze the top of the piping bag tightly with your hand and pipe nice caps or rosettes on the top of your cake.
Decorate the cake with fruit and decoration of your choice.
If you are using fresh fruit, it is important to finish with neutral glazing / jelly.