👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F). Grease and flour a 25x35 cm (10x14 inch) baking pan.

   💡 プロのコツ: Lining the pan with parchment paper can make removal easier.
2. 2

   In a large bowl, beat egg yolks with half of the granulated sugar (75g) until pale and creamy.

3. 3

   In a separate bowl, whisk together flour and baking powder. Gradually add the dry ingredients to the egg yolk mixture, alternating with a splash of milk if needed, until a smooth batter forms.

4. 4

   In another clean bowl, beat egg whites until stiff peaks form. Gradually add the remaining granulated sugar (75g) and continue beating until glossy.

5. 5

   Gently fold the beaten egg whites into the batter until just combined. Be careful not to overmix.

   💡 プロのコツ: Folding preserves the air in the egg whites, ensuring a light sponge.
6. 6

   Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Let the sponge cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

8. 8

   While the cake cools, prepare the vanilla cream. In a saucepan, whisk together cornstarch and a small amount of milk to form a smooth paste. Gradually whisk in the remaining milk.

9. 9

   Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract and softened butter until smooth.

   💡 プロのコツ: Stirring constantly prevents lumps and scorching.
10. 10

    Cover the surface of the cream directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then chill in the refrigerator.

    💡 プロのコツ: Direct contact with plastic wrap is crucial for preventing skin formation.
11. 11

    Once the cake and cream are cooled, spread the vanilla cream evenly over the cooled sponge cake.

12. 12

    Prepare the chocolate glaze. Melt the dark chocolate with heavy cream in a heatproof bowl set over a pan of simmering water (bain-marie) or in the microwave in short intervals. Stir until smooth.

13. 13

    Pour the chocolate glaze over the vanilla cream layer and spread evenly. Sprinkle with powdered sugar if desired.

14. 14

    Chill the dessert in the refrigerator for at least 2 hours to allow the glaze to set and flavors to meld. Cut into squares and serve.

    💡 プロのコツ: Chilling is essential for clean cuts.