Soft chocolate sponge cake, raspberry fruit filling, airy creamy mascarpone cheese and lemon filling and chocolate glaze. A combination of tastes that will meet the expectations of lovers of creamy, fruit-chocolate combinations…
Required ingredients:
Sponge cake:
– 5 egg whites
– 2 egg yolks
– 100 g sugar
– 80 g flour
– 2 spoons of dark cocoa –
1 teaspoon of baking powder
– 1 spoon of vinegar/vinegar
– 1 spoon of maraschino or a similar liqueur
– 50 ml of oil
Filling with raspberries:
– 250 ml of raspberry puree
– 25 g of stock
– 1-2 spoons of sugar
– 20 g of butter
Filling with cheese and lemon:
– 3 egg yolks
– 60 g of powdered sugar
– 250 g of mascarpone cream cheese or another cream cheese of your choice
– 5 g (half a bag) of ground gelatin (if needed)
– 2 tablespoons of powdered sugar
– 2 tablespoons of lemon juice
– 1 grated lemon peel
– 150 ml of whipping cream
Chocolate filling:
-100 g of milk chocolate
-100 ml of sweet cream
-1/3 of the filling with cheese and lemon
Making of:
Sponge cake:
Separate the whites from the yolks (reserve 3 yolks for the filling). Mix egg whites with a pinch of salt, gradually add sugar and mix until you get fine and shiny snow; add 2 egg yolks and mix a few times. Sift the flour, cocoa and baking powder and mix by hand into the snow, only gently turning the mixture over.
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