Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sponge mixture
Filling
To decorate
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Sponge mixture
Beat together the sugar, egg yolks and water using the whisk on a hand mixer for approx. 5 mins. until the mixture is light and fluffy. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Mix the flour and chocolate powder, layer with the egg whites on top of the mixture, carefully fold in using a rubber spatula, transfer to the prepared tin.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the sponge to cool on a cooling rack. Cut twice through the sponge, place the base on a cake plate.
Filling
Combine the icing sugar, water and lemon juice, drizzle 4 tbsp of the lemon icing over the sponge base. Spread 1/3 of the whipped cream and half of the cherries over the sponge base. Place the second sponge on top, drizzle with 4 tbsp of the lemon icing. Top with half of the whipped cream and the remainder of the cherries, place the third sponge on top (cut side up), press down gently, drizzle with the remainder of the lemon icing. Spread the remainder of the whipped cream over the top of the cake, cover and chill for approx. 1 hr.
To decorate
Top the cake with the cherries and chocolate shavings.
| Tip: | Use kirsch instead of lemon juice. |
|---|
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