Delicious Kubanka cake
Today I have another delicious cake for you called Kubanka. You can find this cake online with various creams, such as buttercream and mascarpone cream. I opted for a cream and macarpone cream.
Here are the ingredients for a 23x31cm baking pan:
Sponge Cake:
4 eggs, separated, room temperature
150g sugar
a pinch of salt
120g all-purpose flour
35g cocoa powder
Preheat oven to 180°C (350°F) using the top/bottom setting
Fan 160°C (300°F)
Add a pinch of salt to the egg whites and beat until frothy. Then slowly add the sugar and continue beating until stiff peaks form. Add one egg yolk at a time to the beaten egg whites and continue beating with a mixer. When the mixture is fluffy, sift the flour and cocoa powder into it and carefully fold in with a spoon. Pour the mixture into a baking pan lined with baking paper, smooth it out, and bake for 20 minutes.
Remove the parchment paper from the cooled sponge cake and transfer it to a baking pan or springform pan. Soak in cola, milk, or cocoa.
Cream:
250g mascarpone
250ml cold heavy cream
2 tablespoons powdered sugar
2 tablespoons Nutella
1 tablespoon instant coffee
2 packages heavy cream (one package for 250ml of cream, or 7-8g)
Place the mascarpone, heavy cream, Nutella, sugar, and coffee in a bowl and mix until combined and lightly creamy. Then add the heavy cream and mix until stiff. Pour the entire cream onto the sponge cake and smooth.
Place cocoa biscuits on top of the cream. Spread forest fruit or blackcurrant jam on the biscuit. Spread the jam over the light biscuits.
Cream filling:
400 ml cold heavy cream
2 tablespoons powdered sugar - 2 packages of heavy cream
Whip the heavy cream with the sugar until lightly creamy, then add the heavy cream and continue beating until stiff peaks form. Spread the cream over the light biscuits. Grate the dark chocolate, milk chocolate, and white chocolate over the cream.
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