Ingredients
SPONGE CAKE
120 g of wheat flour
30 g of cocoa
5 eggs
160 g of sugar
1 teaspoon of baking powder
pinch of salt
CREAM
500 ml heavy cream
250 g of mascarpone cheese
3 tablespoons of powdered sugar
WHIPPED CREAM
330 ml heavy cream
1 cream-fix
1 tablespoon of powdered sugar
ADDITIONALLY
1 pack of round sponge cakes
250 ml of strong coffee
1/2 jar of currant jam
cocoa
Execution
Sponge cake: Egg whites separated from yolks. Place the egg whites in a bowl, add a pinch of salt and beat at high speed. When the mass begins to become fluffy, gradually add sugar, constantly beating until glassy and fluffy. Then reduce the mixer speed and add one yolk at a time. Mix until the
ingredients are combined. Mix the flour with cocoa and baking powder and add to the egg mixture. Mix the ingredients using a wooden spoon until combined. Place the prepared mass on a 20×30 cm baking tray lined with baking paper. Bake at 180 degrees for 20 minutes, top-bottom heating. Let the ready sponge cake cool down and then divide it into two layers.
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