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
Drizzle
Cream cheese filling
To layer the cake
How it's done
Sponge
Place the eggs, sugar and lemon zest in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour. Combine the flour and salt, carefully mix in. Transfer the sponge mixture to a tin lined with baking paper, smooth down.
To bake
Approx. 30 mins. in the centre of an oven preheated to 170°C. Remove from the oven, leave to cool on a cooling rack, slice the sponge into thirds.
Drizzle
Mix the water and sugar in a pan, bring to the boil. Simmer the syrup until the sugar has dissolved completely. Stir in the vanilla sugar, leave to cool.
Cream cheese filling
Mix the cream cheese, mascarpone, icing sugar and vanilla sugar, carefully fold in the whipped cream.
To layer the cake
Place one third of the sponge on a cake plate, cover with ⅓ of the drizzle, top with ⅓ of the cream cheese filling and ⅓ of the berries. Place the second sponge on top, repeat the process with the remaining ingredients until all of the ingredients have been used up. Decorate the cake with a little mint and dust with a little icing sugar.
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