Sponge cake slices with cranberry cream and pistachios

Name: Sponge cake slices with cranberry cream and pistachios
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 3 Eggs (size M); 5 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 175 g + 2 tablespoons sugar; 125 g Flour; 25 g Cornstarch; 1 1/2 TSP. Baking Powder; 6 sheets Gelatine; 250 g Mascarpone (Italian cream cheese); 250 g Whole milk yoghurt; 1 package Vanillin sugar; 250 g Whipped cream; 1 glass (212 ml) Wild cranberries in their own juice; 200 g Marzipan raw mass; 2 TABLESPOONS Icing sugar; 50 g ground pistachio kernels; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

3 Eggs (size M)
5 TABLESPOONS Mineral water
7-10 Tbsp Salt
175 g + 2 tablespoons sugar
125 g Flour
25 g Cornstarch
1 1/2 TSP. Baking Powder
6 sheets Gelatine
250 g Mascarpone (Italian cream cheese)
250 g Whole milk yoghurt
1 package Vanillin sugar
250 g Whipped cream
1 glass (212 ml) Wild cranberries in their own juice
200 g Marzipan raw mass
2 TABLESPOONS Icing sugar
50 g ground pistachio kernels
7-10 Tbsp Icing sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites, mineral water, 1 pinch of salt and 125 g sugar with the whisks of the hand mixer until stiff. Stir in egg yolks. Mix flour, cornstarch and baking powder, sieve on top and fold in. Put the dough on a baking tray lined with baking paper and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes until golden brown.
2
Remove and turn out onto a damp tea towel sprinkled with 2 tablespoons of sugar and allow to cool. In the meantime soak the gelatine. Mix mascarpone, yoghurt, 50 g sugar and vanillin sugar. Squeeze out the gelatine, dissolve it and stir into the mixture drop by drop. Chill the mixture for about 15 minutes. In the meantime, whip cream until stiff. Drain the cranberries and put 1 tablespoon of berries aside for decoration. Halve the sponge cake (32 x 19 cm). Cover 1 half with a baking frame. As soon as the mascarpone mass begins to gel, fold in the whipped cream. Spread on the sponge cake base. Use a tablespoon to press depressions into the mixture and fill with cranberries.
3
Drain the cranberries and put 1 tablespoon of berries aside for decoration. Halve the sponge cake (32 x 19 cm). Cover 1 half with a baking frame. As soon as the mascarpone mass begins to gel, fold in the whipped cream. Spread on the sponge cake base. Use a tablespoon to press depressions into the mixture and fill with cranberries. Place the 2nd sponge cake half on top and press down a little. Chill for about 2 hours. Knead marzipan, icing sugar and pistachios 30 minutes before serving. Roll out into a rectangle (32 x 19 cm) and place on the surface of the sponge cake. Press down lightly. Cut into 12 slices and decorate with cranberries and icing sugar
4
Place the 2nd sponge cake half on top and press down a little. Chill for about 2 hours. Knead marzipan, icing sugar and pistachios 30 minutes before serving. Roll out into a rectangle (32 x 19 cm) and place on the surface of the sponge cake. Press down lightly. Cut into 12 slices and decorate with cranberries and icing sugar