Chocolate sponge cake with mascarpone cream, rhubarb compote and strawberries

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 3 Eggs (size M)
  • 200 g + 2-3 tablespoons sugar
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 80 g Flour
  • 20 g Cornstarch
  • 3 TABLESPOONS Cocoa powder
  • 2 TEASPOONS Baking Powder
  • 400 g Rhubarb
  • 200 ml Cranberry juice
  • 1/2 packet (approx. 2 slightly heaped tablespoons) Pudding powder "Vanilla Flavor"
  • 200 g + 6 pieces strawberries
  • 4 sheets Gelatine
  • 1 Lemon
  • 500 g Mascarpone
  • 250 g Low-fat curd
  • 250 g Whipped cream
  • 50 g Dark chocolate
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff. Add 100 g sugar, 1 packet of vanilla sugar and salt. Stir in the egg yolks one after the other. Mix flour, starch, 2 tablespoons of cocoa and baking powder, sieve onto the egg mixture and fold in carefully. Put the mixture into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Wash and clean the rhubarb and cut it into pieces of about 2 cm length. Bring cranberry juice and 2-3 tablespoons of sugar to the boil.

  2. 2

    Simmer the rhubarb pieces for about 2 minutes, then lift them out of the juice and spread them out on a tray. Remove the juice and bring to the boil. Stir pudding powder and 2-3 tablespoons of cold water until smooth and bind with the mixed pudding powder. Simmer for about 1 minute while stirring, cover surface with foil and let cool. Remove the sponge cake from the edge and let it cool down on a cake rack. Wash 200 g strawberries, chop finely. Soak gelatine in cold water. Squeeze lemon. Stir mascarpone, quark, lemon juice, 1 packet of vanillin sugar and 100 g sugar until smooth. Melt the squeezed gelatine in a small pot, mix with 4 tablespoons of mascarpone and stir into the rest of the mascarpone cream. Whip cream until stiff and fold in. Cut the sponge cake twice horizontally. Place a cake ring around the lower cake base. Halve the cream. Fold the strawberry pieces under one half of the cream and spread on the cake base. Place the middle cake base on top and spread the rest of the cream on top. Stir the rhubarb pieces with a wooden spoon into the thickened juice, then spread on the cream.

  3. 3

    Stir mascarpone, quark, lemon juice, 1 packet of vanillin sugar and 100 g sugar until smooth. Melt the squeezed gelatine in a small pot, mix with 4 tablespoons of mascarpone and stir into the rest of the mascarpone cream. Whip cream until stiff and fold in. Cut the sponge cake twice horizontally. Place a cake ring around the lower cake base. Halve the cream. Fold the strawberry pieces under one half of the cream and spread on the cake base. Place the middle cake base on top and spread the rest of the cream on top. Stir the rhubarb pieces with a wooden spoon into the thickened juice, then spread on the cream. Finish with the sponge cake lid and chill for approx. 4 hours. Put the tray or marble board in a cool place. Roughly chop the chocolate and melt in a bowl over a warm water bath. Spread the chocolate with a pallet on the board/tin and put in a cool place. As soon as the chocolate is firm, scrape into rolls with a pallet. Put the rolls in a cool place. Wash and halve 6 strawberries. Before serving, dust the cake with approx. 1 tablespoon of cocoa and decorate with strawberry halves and chocolate rolls

  4. 4

    Finish with the sponge cake lid and chill for approx. 4 hours. Put the tray or marble board in a cool place. Roughly chop the chocolate and melt in a bowl over a warm water bath. Spread the chocolate with a pallet on the board/tin and put in a cool place. As soon as the chocolate is firm, scrape into rolls with a pallet. Put the rolls in a cool place. Wash and halve 6 strawberries. Before serving, dust the cake with approx. 1 tablespoon of cocoa and decorate with strawberry halves and chocolate rolls

  5. 5

    4 1/2 hours waiting time

Nutrition Facts

KCAL
430 kcal
CARBS
34 g
FATS
28 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesSpringCake