Ingredients
sponge cake
120 g of wheat cake flour
160 g of sugar
30 g of cocoa
5 eggs
1 teaspoon of baking powder
pinch of salt
Cream
250 g of mascarpone cheese
500 ml whipping cream 30%
2 tablespoons of powdered sugar
1 cream-fix
Additionally
approx. 12 cocoa biscuits
a few spoons of currant jam
Icing
70 ml heavy cream
1 bar of dark chocolate
Preparation
1. Separate the egg whites from the yolks and beat until fluffy with salt. Then gradually add sugar. When the mixture is stiff, reduce the mixer speed and start adding the yolks, one by one.
2. Mix the flour with cocoa and baking powder. Pour the dry ingredients into the egg mixture and mix gently with a wooden spoon until combined.
3. Place the dough in a baking tray (20×30 cm) lined with baking paper and put it in the oven preheated to 180 degrees. Bake for 20 minutes until the so-called dry stick.
4. Leave the baked sponge cake to cool and then divide it into two layers.
5. Beat the heavy cream, mascarpone and powdered sugar mixed with the cream fixer until fluffy.
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