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Blogger's Cake: Pixel Sponge with Vanilla-Caramel Cream and Crispy Chocolate Layer - photo 1
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Blogger's Cake: Pixel Sponge with Vanilla-Caramel Cream and Crispy Chocolate Layer

Cakes and Bakes Desserts 90 min Medium 12 wyświetleń ~38.27 PLN - (0)
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Description

A unique, visually appealing cake in the "Sweet Blog" style — a light sponge cake layered with mascarpone cream infused with vanilla and sweet caramel, decorated with a thin, crispy sheet of dark chocolate and cornflakes arranged like pixels. The recipe combines classic sponge with modern decorations, perfect for gatherings with friends, blog photos, or small celebrations. The flavor is a blend of delicate vanilla, velvety cheese filling, and contrasting slightly bitter chocolate with crunchy elements. Serve slightly chilled — it looks beautiful on a white plate with caramel glistening on top.

Składniki (16)

Servings:
8
  • Egg 4 szt.
  • Granulated sugar 290 g
  • Wheat flour 120 g
  • Baking powder 6 g
  • Mascarpone 250 g
  • 30% cream 300 ml
  • Powdered sugar 60 g
  • Vanilla extract 1 łyżeczka
  • Butter 50 g
  • Bitter chocolate 150 g
  • Cornflakes 50 g
  • Water 60 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Sesame 10 g
  • Coffee liqueur 30 ml
  • Edible gold 2 g
💰 Szacowany koszt dania: ~38.27 PLN (4.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sponge Cake

1

Preheat the oven to 180°C (top and bottom). Prepare a 20 cm diameter baking pan: line the bottom with a circle of parchment paper, lightly grease the sides with butter and dust with flour, or line with a strip of paper. This will help the sponge cake release more easily from the sides after baking.

Use a 20 cm springform pan. If you don't have parchment paper, grease the pan with butter and dust it well with flour. Always place the baking tray on the middle shelf of the oven.
2

In a large bowl, place 240 g of eggs and 150 g of granulated sugar. Use a stand mixer with a whisk attachment (or a hand-held electric mixer). Beat on high speed for 8–10 minutes until the mixture becomes light, creamy, and significantly increases in volume — when you lift the whisk, the mixture should fall in wide ribbons (the so-called 'ribbon stage').

Ingredients: Egg, Granulated sugar
Use a metal or glass bowl. If you are using a hand mixer, beat for 10–12 minutes. Do not try to shorten the time — well-beaten eggs are the main factor for the fluffiness of the sponge cake.
3

Sift 120 g of flour and 6 g of baking powder directly over the whipped eggs. Also add 1 g of salt. Gently fold in the flour with a spatula, making an upward motion and turning the bowl — do not mix vigorously to avoid deflating the whipped mixture. The batter should be smooth, light, and free of visible dry flour streaks.

Ingredients: Wheat flour, Baking powder, Salt
Use a silicone or wooden spatula. If there are lumps in the mixture, gently mix, but avoid mixing too long — it will kill the fluffiness.
4

Pour the batter into the prepared pan, smoothing the top with a spatula. Place in the preheated oven and bake for 25–30 minutes. Check the cake towards the end of baking with a toothpick — a inserted wooden stick should come out dry or with a few dry crumbs. The edges should be slightly golden.

Do not open the oven for the first 15 minutes of baking — sudden temperature changes can cause the sponge to collapse. If the top is browning too quickly, loosely cover it with aluminum foil.

Syrup

5

Prepare a simple syrup: in a small saucepan, bring 60 ml of water to a boil with 40 g of granulated sugar. Stir until the sugar is completely dissolved. Set aside to cool. If you are using coffee liqueur (optional), add 30 ml of liqueur to the syrup after it has cooled.

Ingredients: Water, Granulated sugar, Coffee liqueur
Use a small saucepan with a thick bottom. The syrup should be completely clear and slightly thicker than water. Do not cook for too long — just a few minutes to dissolve the sugar.

Cream

6

Chill the bowl and mixer attachments in the fridge for 10 minutes. In a separate large bowl, whip 200 ml of 30% cream (from the 300 ml planned) to stiff but not dry peaks — they should form soft peaks that gently hold their shape. Add 60 g of powdered sugar and 5 g of vanilla extract and whip briefly to combine.

Ingredients: 30% cream, Powdered sugar, Vanilla extract
Beat on medium speed. If you start to see lumps or butter, stop — it's a sign of overbeating. Cold cream whips faster and more stably.
7

Add 250 g of mascarpone to the whipped cream in three portions, gently mixing with a silicone spatula after each addition — use an upward motion to maintain fluffiness. The mixture should be silky, smooth, and slightly stiff, but not hard.

Ingredients: Mascarpone
Do not mix on high speed — the mascarpone may curdle. If the cream seems too soft, chill it in the refrigerator for 15–20 minutes before further use.

Caramel

8

Prepare the caramel: in a heavy-bottomed saucepan, melt 100 g of granulated sugar over medium heat, without stirring with a spoon — gently shake the pan to allow the sugar to melt evenly. When the sugar reaches an amber, deep color (watch closely, it burns quickly), remove the pan from the heat and very slowly pour in 100 ml of cold cream (the remainder from 300 ml), stirring with a wooden spoon — the caramel will bubble vigorously. Add 50 g of diced cold butter and mix vigorously until smooth. Set aside to cool — the caramel should thicken.

Ingredients: Granulated sugar, 30% cream, Butter
Be careful of hot caramel splattering — use kitchen gloves. If the caramel hardens or becomes grainy, heat it very gently and stir.

Chocolate plate

9

Prepare the crispy plate: break 150 g of dark chocolate into pieces. Melt the chocolate in a water bath: place a bowl with the chocolate over a pot of gently boiling water and stir until completely melted (maximum temperature about 45°C). Remove from heat and let it cool slightly, then fold in 50 g of lightly crushed cornflakes. Spread the mixture in a thin layer (about 2–3 mm) on parchment paper in a rectangle measuring approximately 18×18 cm. Optionally sprinkle with 10 g of sesame seeds. Place in the refrigerator for 15–30 minutes until the chocolate hardens.

Ingredients: Bitter chocolate, Cornflakes, Sesame
Use a metal or glass bowl. Make sure no steam gets into the chocolate — it will cause it to seize. Spread the chocolate with a metal spatula or a butter knife to achieve an even layer.

Assembly and decoration

10

Remove the sponge cake from the mold and cool it on a rack for 10–15 minutes, then carefully cut it horizontally into two equal layers (use a long, sharp knife or a cake wire). Soak the bottom layer with syrup using a brush (about 2–3 tablespoons of syrup per layer), pour 1/3 of the cream onto the sponge cake and spread it evenly. On top of the cream, spread a thin layer of cooled caramel (about 2–3 tablespoons) — do not pour too much, it should be thin so it doesn't overpower the texture. Place the top layer of sponge cake, gently soak it, and spread the remaining cream on the top and sides.

Ingredients: Water, Granulated sugar, Mascarpone, Powdered sugar, 30% cream
Use a silicone brush for soaking. If you don't have a cake knife, use a long thread or a sharp serrated knife and cut gently while sliding.
11

Remove the hard chocolate slab from the fridge and gently place it on the countertop. Break it into irregular pieces resembling printed plates/pixels (you can use a spatula). Arrange the larger pieces of the chocolate slab on top of the cake, creating a pattern that resembles a 'pixel' mosaic. Finally, gently drizzle the top with a few thin strands of caramel and, if desired, attach small edible gold flakes for effect. Chill the cake for at least 1 hour before serving to allow the cream to set and the flavors to meld.

Ingredients: Bitter chocolate, Cornflakes, Edible gold, Granulated sugar
Place the chocolate pieces just before serving if you plan to keep the cake in the fridge for a longer time — this will prevent the chocolate from getting damp. Use pastry gloves when placing the gold.

Serving

12

Cut the cake with a sharp, clean knife (wipe the knife before each cut) to get even slices. Serve slightly chilled (about 10–15 minutes after taking it out of the fridge) — the cream will be creamier, and the crust will stay crunchy.

You can dip the knife in hot water and quickly wipe it before slicing, which will help achieve clean slices. Serve on a slightly warmed plate so that the caramel shines nicely.

Fun Fact

💡

Sponge cake is one of the oldest cakes in the world — even in Renaissance kitchens, light, whipped cakes were valued. Modern decorations, such as chocolate "tiles," combine tradition with a blog aesthetic reminiscent of pixels and digital patterns.

Best for

przyjęcie urodzinowe sesja fotograficzna na bloga kulinarnego kawiarniana popołudniowa herbatka

Tips

🍽️ Serving

Serve the cake slightly chilled — the cream should be cool, but not icy. Wipe the knife after each cut for clean slices. For a flavor contrast, you can serve fresh fruits (raspberries, blackberries) on the side.

🥡 Storage

Store in the refrigerator covered with a lid or container for up to 48 hours. The chocolate tile is best stored separately and placed on the cake just before serving to maintain its crunchiness. Reheating is not recommended — the cream tastes best chilled.

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