Sponge cake in a mould

Menu: Desserts

Alergenet: Gluten, Egg, Dairy

Beginner

Kjo recetë është e paracaktuar për 12 persona

This is a tea time or a Sunday lunch dessert winner. A fluffy cake enriched with mascarpone cream. What a retro charm!

Përbërësit

For the dough:

miell gruri të bardhë

120 g

sheqer

200 g

vezë

6 pcs

pluhur kakao

2 tbs

polvo de hornear

2 tsp

niseshte misri

100 g

For the cream:

sheqer

100 g

krem gjalpi

200 ml

maskarpone

400 g

aromatizues vaniljeje

2 tsp

Përgatitja

Prepare the dough. Separate the egg yolks from the egg whites.
Whisk together the egg yolks and sugar.
Beat the egg whites with some warm water until stiff peaks form.
Add the stiff beaten egg whites to the egg yolk and sugar mixture and whisk together gently.
Add flour combined with baking powder, cocoa powder and cornstarch to the ingredients.
Pour the mixture into a cake mould, lined with parchment paper.
Prepare the cream. Combine the mascarpone, heavy cream, sugar and vanilla extract and whisk on medium-high speed until fluffy and stiff.
After the cake is baked, let it cool for about 20 min. Cut sponge into 3 equal layers. Place 1 cake layer on a platter and cover it with 1/3 of cream. Top with the second layer and repeat the process. Spread the remaining cream over the top and sides of the cake. Refrigerate the cake for at least 4 hours before slicing.

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