Plazma Charlotte

1. Step

Preheat the oven to 180°C. Pour dry ingredients for making the sponge into a bowl and mix. In another bowl, beat the egg, then add milk, oil, vanilla extract and dry ingredients for the sponge, and whip with an electric mixer. Pour boiling water into the resulting mixture and mix well.

2. Step

Line the bottom and sides of a cake mold with baking paper and pour in the sponge mixture. Put in the preheated oven and bake for 40 minutes. When the sponge is baked (check with a toothpick), take it out of the oven and let it cool in the mold.

3. Step

Melt dark chocolate over steam and let it cool to room temperature. Be careful not to let it cool too much and harden again. Whip the cream powder according to the instructions on the bag, add the melted dark chocolate and Ground Plazma, and mix everything well with a spoon so that the ingredients combine nicely. Put this mixture in the refrigerator for a short time to allow it to set.

4. Step

Remove the cooled sponge from the mold, and cover the mold with plastic wrap. Arrange Plazma vertically along the edge of the mold. Cut the sponge lengthwise to get two parts of the same thickness, then trim the edges to reduce their diameters by 1 cm (Plazma must fit between the edge of the mold and the sponge). Place one part of the sponge in the mold, then spread half of the cooled mousse. Place the second part, spread the rest of the mousse and level everything well with a spoon. Be sure to leave an empty space of about 5 cm between the mousse and the top of Plazma pieces. Put the cake in the refrigerator for 3-4 hours for it to set completely.

5. Step

Remove the mold and carefully transfer the cake to a cake stand, then gently pull out the plastic wrap. Wash fresh strawberries, dry them well, then arrange them on top of the cake.