Marc de Champagne cake

Ingredients

Directions

1. 1

   For the sponge cake, line the bottom of a springform pan (22 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 2 tbsp. water until stiff, adding 50 g sugar and vanillin sugar. Fold in egg yolk.

2. 2

   Sift flour, starch and baking powder over it and fold in.

3. 3

   Spread the mixture into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes. Let it cool down.

4. 4

   Chop the couverture and melt in a hot water bath. Spread very thinly with a tablespoon on a large piece of baking paper and let it dry.

5. 5

   Finely chop the truffles. Stir mascarpone, yoghurt and 2 tablespoons of sugar with a spoon until smooth. Beat 100 g cream until stiff. Fold the truffles first, then the cream into the mascarpone cream.

6. 6

   Remove the sponge cake from the mould, cut through horizontally once. Place the bottom cake layer on a cake plate and close the edge of the springform pan again. Spread the truffle cream on the cake base. Place the second cake base on top.

7. 7

   Chill for about 4 hours.

8. 8

   Select raspberries, wash if necessary. Whip 150 g cream until stiff. Remove cake from the tin. Spread the cream all around the cake. Cover with raspberries. Break the chocolate coating plate into pieces and press it to the edge of the cake.