Skip to main content Skip to search Skip to main navigation

Ingredients

Chocolate Sponge Cake Base

6 Piece(s) Eggs
180 g Sugar
175 g Flour
1 Pinch(es) Salt
40 g Cocoa Powder
1 Teaspoon(s) Baking Powder

Filling

300 g Raspberries (frozen)
30 g Sugar
5 g Agar-Agar

Mascarpone Cream

250 g Mascarpone
400 g Cream
10 Teaspoon(s) San-apart (stabilizer)
500 g Quark (low-fat)
1 Teaspoon(s) Vanilla Extract
70 g Powdered Sugar

Topping

1 Handful Red Currants
1 Handful Blueberries
20 ml Chocolate Glaze

Preparation

  • Preparation time: 40 min
  • Cooking time: 35 min
  • Total time: 3 h 15 min

Chocolate Sponge Cake Base

1.

Preheat the oven to 180°C (350°F) with top and bottom heat. Line the bottom of a 26 cm (10 inches) springform pan with parchment paper.

Separate the eggs. Beat the egg yolks with half of the sugar until creamy. Whisk the egg whites with the salt until stiff. Gradually add the remaining sugar, and fold in the egg yolks with the sifted flour, cocoa powder, and baking powder.

Pour the mixture into the prepared pan, smooth the top, and bake for about 35 minutes (check with a toothpick). Let it cool, remove from the pan, and let it cool completely on a wire rack. Later, cut the base into 3 layers.

Raspberry Filling

1.

Thaw the frozen raspberries, mash them, and strain through a fine sieve to remove the seeds. 

Mix the fruit puree with sugar and agar-agar in a pot and bring to a rolling boil for 2 minutes. Let it cool to lukewarm.

Mascarpone Cream

1.

In a mixing bowl, whisk the mascarpone and cream together until smooth. Stir in the San-apart, then whip the mixture until stiff.


Assembling the Cake

1.

Place the first cake layer on a cake platter and set a cake ring around it. Spread 1/3 of the cream over the layer, then spread half of the raspberry mixture on top.

Repeat the process with the second cake layer. Finally, place the top cake layer on and refrigerate the cake with the remaining cream for at least 2 hours.

After chilling, carefully remove the cake ring and spread the remaining cream over the entire cake.

Melt the chocolate glaze, place it in a piping bag with the smallest opening, and draw two faces on the cake. Use the remaining berries to decorate the head area.

Enjoy baking!

0 of 0 reviews

Average rating of 0 out of 5 stars


Leave a review!

Share your experiences with other customers.

Excellent

Very good

Good

Acceptable

Unsatisfactory


Product recommendations

%

Balloon Whisk Turbo Whisk | Stainless Steel
€14.95* €29.95* (15,00 € saved)
Product Quantity: Enter the desired amount or use the buttons to increase or decrease the quantity.
%

Angled Spatula Palette Knife for Baking | Black
€6.95* €7.95* (1,00 € saved)
Product Quantity: Enter the desired amount or use the buttons to increase or decrease the quantity.
%

Springform Pan Round Cake Tin 26 cm
Variants from €8.95*
€12.95* €19.95* (7,00 € saved)