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Sponge cake covered with tender turron ganache and blackberries

Do you need some ideas for an original dessert? Take down the recipe for this spongy cake covered with ganache and blackberries with El Almendro turron. A simply mouth-watering dessert!

You have two hours to cook this cake filled with El Almendro soft nougat. Don’t rush, because remember, good things come to those who wait!

Here are the step-by-step instructions. As this is a medium-level recipe, we’ll be your guide every step of the way.”

Ingredients for 6 people

For the sponge cake:

200 g wheat flour
200 g sugar
4 eggs
200 g melted butter
5 ml vanilla extract
7 g baking powder
2 g salt

For the turron ganache:

200 g El Almendro tender turron
200 g whipped cream
200 g white chocolate
50 g butter
Fresh blackberries

Instructions

Preheat the oven to 180ºC and butter the cake mold.
In a big bowl, beat the eggs and the sugar until the dough in thick.
Add the melted butter and the vanilla extract and mixed well.
In another bowl, mixed the flour, the baking powder and the salt.
Add the dry ingredients to the egg and sugar mix and whisk until everything is combined.
Pour the dough into the cake mold and bake in the preheated oven for 35 minutes, or until a skewer inserted into the middle the cake comes out clean.
Leave the cake to cool in the mold for some minutes before removing it from the mold and set it aside over a rack.
In a saucepan, cook the whipped cream over medium heat until it starts to boil.
Meanwhile, crumble the tender turron in small pieces and chopped the white chocolate.
Remove the cream from the heat and add the turron and the chopped white chocolate. Stir until the ingredients are completed melted.
Add the butter and keep stirring until the ganache is silky and bright.
Pour the turron ganache over the cool sponge cake.
Decorate the cake with fresh blackberries and pieces of tender turron.