Ingredients
SPONGE CAKE
5 eggs size L
160 g of wheat flour
150 g of sugar
1 teaspoon of baking powder
pinch of salt
CREAM MASS
500 ml heavy cream
250 g of mascarpone cheese
50 g of white chocolate
60 g coconut flakes
1 tablespoon of powdered sugar
2 tablespoons of lemon juice
ADDITIONALLY
400 g of cream dragees
Execution
Place the egg whites in a mixer bowl, add a pinch of salt and beat at high speed. Whisking constantly, gradually add sugar and mix until a glassy mass is obtained. When the mixture is fluffy enough, reduce the speed and gradually add the yolks and mix until the ingredients are combined. Mix the flour with
baking powder, pour it into the egg mixture and mix gently with a wooden spoon. Pour the mixture into a 20×30 cm form, lined with baking paper. Bake at 180 degrees for 20 minutes, top-bottom heating. Leave the baked sponge cake to cool and then divide it into two layers.
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