Checkerboard biscuit with berry grits

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Separate the eggs, beat the egg whites and 3 tablespoons of water until stiff, adding 75 g of sugar. Stir in egg yolks. Mix flour, baking powder and 40 g starch and fold in. Melt the fat. Stir half the fat and cocoa until smooth. Halve the dough and carefully stir into one half fat and the other half fat-cocoa mixture.

2. 2

   Line a baking tray (28 x 38 cm) with baking paper and divide into 2 halves with aluminium foil. Spread the dough evenly on each half of the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Sprinkle damp tea towel with 2 tbsp. sugar. Remove the sponge cake from the oven and turn over onto the tea towel. Remove paper immediately. Turn sponge cake over again and let it cool down. For the groats, stir 20 g starch and 6 tablespoons of juice until smooth. Boil up the rest of the juice and 1 tablespoon of sugar. Stir in the starch. Simmer at low heat for about 3 minutes.

3. 3

   Remove paper immediately. Turn sponge cake over again and let it cool down. For the groats, stir 20 g starch and 6 tablespoons of juice until smooth. Boil up the rest of the juice and 1 tablespoon of sugar. Stir in the starch. Simmer at low heat for about 3 minutes. Add fruit. Let the berry groats cool down a little. Mix mascarpone, 2 tablespoons sugar and vanilla pulp. Cut the cake into approx. 4 x 4 cm pieces and arrange on a plate. Serve 1 light and 1 dark sponge cube each with berry groats and mascarpone cream. Decorate with mint

4. 4

   Add fruit. Let the berry groats cool down a little. Mix mascarpone, 2 tablespoons sugar and vanilla pulp. Cut the cake into approx. 4 x 4 cm pieces and arrange on a plate. Serve 1 light and 1 dark sponge cube each with berry groats and mascarpone cream. Decorate with mint

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
120 kcal

CARBS
12 g

FATS
7 g

PROTEINS
2 g