Here is one from farfallina's web site.
http://thermomixtarifdefterim.blogspot.com/search/label/Cakes%20and%20DessertsCACAO SPONGE CAKE (PAN DI SPAGNA)
I prepared the cake by making a few modifications on pan di spagna recipe that I've posted some time back. I made a smaller cake due to the size of cake tin that I wanted to use
3 eggs at room temperature (170g)***
170g flour***
170g sugar***
20g unsweetened cacao powder
40g water
10g baking powder
A pinch of salt
Grease tart/cake tin and sprinke with some flour (or simply cover with baking paper)
Put eggs, flour, cacao and sugar. Mix for 50 seconds on Speed 5. (After 25seconds passed add water through the hole of TM Lid. After 15 more seconds passed (40th second) add baking powder and salt)
Pour mixture into cake tin. Bake in preheated oven at 160°C for 30-40 minutes. Check if it is baked by using a toothpick. (I used a deep cake tin so it took 50 minutes)
Turn the oven OFF. Let it cool down in the oven for 10 minutes
Take it out of the oven and turn upside down onto a plate. Let it cool down.
*** Weighing the eggs is important. Weigh of the sugar and the flour must be equal to the weigh of the eggs. I used 170g eggs in total so I used sugar and flour accordingly
CACAO CREAM
500g whole milk
100g sugar
2 eggs
80g flour
25g unsweetened cacao powder
Put all milk, sugar, eggs and flour into TM Bowl and cook for 7 minutes at 90ºC on Speed 4
Add cacao and mix for 10 seconds on Speed 4
Set aside and let it cool down
You will have a thick cream with this recipe
FINISHING STAGE: PREPARING MARZIPAN CAKE
2-3 banana, sliced
Milk
Divide sponge cake into half
Wet both pieces with some milk
Spread 3/4 of the cream. place banana slices. Spread the rest of the cream
Put it in the fridge
Prepare your marzipan models, figures etc
Decorate your cake with marzipan
Let it rest in the fridge for a few hours
