Sponge cake with Giotto blueberry cream

Name: Sponge cake with Giotto blueberry cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 200 g Flour; 2 TEASPOONS Baking Powder; 150 g Sugar; 1 pinch Salt; 1 Egg yolk (size M); 50 g Butter or margarine; 2 TABLESPOONS Raspberry Jam; 4 Eggs (size M); 1 package Vanillin sugar; 50 g Cornstarch; 3 (250 g each) Cup of whipped cream; 250 g Blueberries; 3 packs Giotto (10 pieces each); 7-10 Tbsp Grease; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

200 g Flour
2 TEASPOONS Baking Powder
150 g Sugar
1 pinch Salt
1 Egg yolk (size M)
50 g Butter or margarine
2 TABLESPOONS Raspberry Jam
4 Eggs (size M)
1 package Vanillin sugar
50 g Cornstarch
3 (250 g each) Cup of whipped cream
250 g Blueberries
3 packs Giotto (10 pieces each)
7-10 Tbsp Grease
baking paper

Directions

1
Place 150 g flour, 1 teaspoon baking powder, 50 g sugar, salt, egg yolk and fat in a mixing bowl and work into a smooth dough with the dough hooks of the hand mixer. Cover and chill for about 30 minutes.
2
Grease the springform pan (26 cm Ø) and roll out the short pastry on top. Prick several times and close the edge of the mould around it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes.
3
Let it cool down and spread with raspberry jam. Separate the eggs. Beat the egg whites until stiff, sprinkle in the remaining sugar and vanillin sugar. Carefully fold in the egg yolks. Sift the remaining flour, baking powder and starch on top and fold in carefully.
4
Line the bottom of the springform pan (26 cm Ø) with baking paper and surround it with the edge of the pan. Pour in the sponge mixture, smooth it down and bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes.
5
Peel off baking paper and let the sponge cake cool down. Whip cream in three portions until stiff and chill. Wash blueberries and dab dry. Cut 18 Giotto in half. Fold the Giotto halves and 125 g blueberries into 250 g of the whipped cream.
6
Cut the sponge cake base in half horizontally. Place the bottom half on the shortcrust pastry base and spread with the Giotto cream. Put the lid on top. Spread the cake rim with 250 g whipped cream. Spread the rest of the cream on the lid and spread wavy.
7
Spread the remaining Giotto balls evenly on the cake. Sprinkle the rest of the blueberries on top. Chill the cake for about 1 hour. Decorate with mint if desired. Makes about 12 pieces.