Jam and Cream Layer Cake

👨‍🍳 Method

For the Sponge Cake

1. 1
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the eggs and sugar 10 minutes, until the mixture is pale, thick and very fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature eggs whip better than cold eggs. Take them out of the fridge 30 minutes before baking. Warm eggs also make a more stable foam that holds up in the oven.
3. 3
   Add the vanilla and mix on low speed, just until it is absorbed.
4. 4
   Sift the flour and baking powder over the top and Fold gently, just until the flour is absorbed.

   ⚙ FoldingSilicone spatulaSifter

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 5
   Divide the batter between two round pans 24 cm in diameter.

   Round pan
6. 6
   Bake 20 minutes, until a toothpick inserted in the center comes out dry.

   ⚙ BakingOvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Let the cakes cool completely.

For the Cream Filling

1. 8
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 9
   Keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer

For the Ganache

1. 10
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
2. 11
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
3. 12
   Stir gently from the center outward, until you get a smooth, glossy cream.

   💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.

To assemble

1. 13
   Cut each cake in half horizontally, into 4 layers.

   Knife
2. 14
   Place a layer and spread the jam over it, spread cream on the next layer, and keep alternating up to the top layer.

   Offset spatula
3. 15
   Pour the ganache over the cake and coat it all over.

   Offset spatula