Stracciatella sponge cake with red fruit jelly and vanilla sauce
very easy
20 mins
175 mins
Ingredients
- 100 g Dark chocolate
- 4 Eggs (Gr. M)
- 200 g Sugar
- 50 g Sugar
- 7-10 Tbsp Salt
- 1 pck. Vanilla sugar
- 325 g Flour
- some Flour
- 1 pck. Baking Powder
- 175 ml Sparkling mineral water
- 100 ml neutral oil (e.g. sunflower oil)
- 7-10 Tbsp Grease
- 1 glass (à 720 ml) Cherries
- 100 g Raspberries
- 100 g Blueberries
- 1 pck. Red_Grütze-Powder (Raspberry)
- 200 ml Milk
- 1 pck. Vanilla sauce powder (without boiling)
Directions
- 1
Preheat the oven for the dough (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Roughly chop the chocolate. Cream eggs, 200 g sugar, 1 pinch of salt and vanilla sugar with the whisk of the mixer. Mix 325 g flour and baking powder, stir in alternately with mineral water and oil. Fold in chocolate.
- 2
Pour the dough into a greased and flour-sprinkled square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Bake in a hot oven for about 35 minutes.
- 3
Drain the cherries and collect the juice. Fill up the juice with water to 600 ml. Select the berries and wash them carefully. Stir 50 g sugar, red fruit jelly powder and 6-7 tablespoons juice until smooth. Bring the rest of the juice to the boil, stir in the red fruit jelly powder, bring to the boil while stirring and simmer for about 1 minute. Remove from heat, fold in the fruit. Let cool off while stirring occasionally.
- 4
Let the cake cool down. Remove from the mould and place on a plate. Spread the groats on top. Mix milk and vanilla sauce powder well with the whisk of the mixer. Serve the cake with vanilla sauce.
Nutrition Facts
410 kcal
62 g
14 g
7 g
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