Four-Layer Sponge Cake with Berry Filling and Ganache

28.01.2026

LegendaryLayer Cake

Ingredients for the Sponge Base

200 g — eggs
113 g — sugar
93 g — wheat flour
20 g — poppy seeds Best Way Foods
20 g — chopped hazelnuts SantoSantaniello
20 g — osmotically dried cherriesDesing
20 g — cranberriesOcean Spray

Ingredients for the Soaking Syrup

40 g — sugar
40 g — water

Ingredients for the Berry Coulis

110 g — raspberry purée DiraFrost
110 g — strawberry purée DiraFrost
4 g — NH pectin Louis Francois
20 g — sugar

Ingredients for the Cream

40 g — dry “Carmona” creamDawn Foods
110 g — cold water
50 g — condensed milk
150 g — animal cream 32% Debic

Ingredients for the Ganache

150 g — “Tanzania” chocolate
150 g — 32% creamDebic

Sponge Layers

Beat the eggs with sugar until light and stable foam forms, then gently fold in the flour. Divide the batter into four equal portions. Add the corresponding filling to each: poppy seeds, hazelnuts, cherry, or cranberry. Bake at 200°C for 6–8 minutes.

Berry Filling

Combine raspberry and strawberry purées and heat to 40°C. Add the sugar-pectin mixture and cook for 1 minute. Cool until fully thickened.

Cream

Whisk the dry “Carmona” base with cold water until smooth. Separately, beat the cream with condensed milk. Gently fold both mixtures together, preserving an airy texture.

Ganache

Pour hot cream over “Tanzania” chocolate and blend until smooth and silky.

Assembly

Brush each sponge layer evenly with syrup, spread a layer of cream, and add berry coulis. Finish the dessert with chocolate ganache, creating a pattern reminiscent of frosty window designs.