Sponge cake with chocolate and strawberry cream

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 150 g Dark chocolate coating
  • 125 g soft butter or margarine
  • 200 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 3 Eggs (size M)
  • 50 g Cornstarch
  • 150 g Flour
  • 1 TABLESPOON Cocoa powder
  • 1/2 package Baking Powder
  • 500 g Strawberries
  • 500 g Mascarpone
  • 500 g Low-fat curd
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Lemon balm
  • 7-10 Tbsp Fat and sugar

Directions

  1. 1

    Chop 100 g chocolate coating and melt it on a warm water bath, let it cool down a little. Cream fat, 125 g sugar, vanillin sugar and salt. Stir in eggs one after the other, alternating with the starch. Add couverture and stir in. Mix flour, cocoa and baking powder, sieve onto the mixture and stir in. Grease a springform pan (26 cm Ø).

  2. 2

    Sprinkle the rim with sugar. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Let it cool down on a cake rack, remove from the tin. Wash the strawberries and clean and quarter 2/3 of them. Mix mascarpone, quark, 75 g sugar and lemon juice with the whisk of the hand mixer. Fold in strawberry quarters. Place a cake ring around the chocolate cake base and spread the cream on the base in waves. Chill the cake for at least 4 hours. Coarsely chop 50 g chocolate coating and melt in a bowl on a warm water bath. Spread the couverture thinly on the back of a baking tray or on a smooth plastic board and chill briefly until the couverture is relatively firm. Halve the remaining strawberries.

  3. 3

    Fold in strawberry quarters. Place a cake ring around the chocolate cake base and spread the cream on the base in waves. Chill the cake for at least 4 hours. Coarsely chop 50 g chocolate coating and melt in a bowl on a warm water bath. Spread the couverture thinly on the back of a baking tray or on a smooth plastic board and chill briefly until the couverture is relatively firm. Halve the remaining strawberries. Take out the chocolate coating and wait until you can scrape shavings with a spatula. Decorate the cake with strawberries, chocolate chips and lemon balm

  4. 4

    4 1/2 hours waiting time

Nutrition Facts

KCAL
390 kcal
CARBS
31 g
FATS
24 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCake

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