Ingredients
sponge cake
120 g of wheat flour
5 eggs (room temperature)
180 g of fine sugar
40 g of cocoa
1 flat teaspoon of baking powder
pinch of salt
Mass
250 g of mascarpone cheese
500 ml cream 30%
1 gooseberry jelly
1 strawberry jelly
240 ml of hot water
Additionally
cocoa for sprinkling
Preparation
Sponge cake:
Separate the egg whites from the yolks and beat until stiff with a pinch of salt. Then, whisking constantly, gradually add sugar. When the mixture is glassy, reduce the mixer speed and add the yolks, one by one.
Mix wheat flour with baking powder and cocoa. Pour into the egg mixture and mix everything using a wooden spoon.
Transfer the mixture to a 24×24 cm baking tray lined with baking paper and place in the oven preheated to 180 degrees C. Bake for 20 minutes until the stick is dry.
After baking and cooling, divide the sponge cake into two layers.
Mass:
Pour 120 ml of hot water into two separate glasses. Dissolve the gooseberry jelly in one and the strawberry jelly in the other. Leave to cool.
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