Beat butter with powdered sugar, cocoa, and salt until smooth, when distinct air pockets start to form. Set aside at room temperature.
Put sponge cake through a food processor (make sure that it is ground as finely as possible). If you’re a masochist, you can also place the resulting crumbs in a mesh sifter and force them through the grate with a spatula.
In a bowl, thoroughly blend butter cream, alcohol, and sponge cake crumbs. Separate resulting mass into ten even portions, and roll between the palms into tight little balls. Refrigerate for 30 minutes. Dust with sugar powder and cocoa. You can make some extra butter cream to spread on top as well.
Comments 2
8 tablespoons butter (1 stick)
6 tablespoons powdered sugar
2 Tablespoons cocoa powder
1 teaspoon salt
1 pound yellow sponge cake (with real eggs)
2 tablespoons rum or cognac
1 tablespoon cocoa powder (for dusting)
2 teaspoons powdered sugar (for dusting)
Beat butter with powdered sugar, cocoa, and salt until smooth, when distinct air pockets start to form. Set aside at room temperature.
Put sponge cake through a food processor (make sure that it is ground as finely as possible). If you’re a masochist, you can also place the resulting crumbs in a mesh sifter and force them through the grate with a spatula.
In a bowl, thoroughly blend butter cream, alcohol, and sponge cake crumbs. Separate resulting mass into ten even portions, and roll between the palms into tight little balls. Refrigerate for 30 minutes. Dust with sugar powder and cocoa. You can make some extra butter cream to spread on top as well.
Let us know how they turn out.
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