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
Egg mixture
Sponge mixture
Syrup
Mascarpone cream
To decorate
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper
How it's done
Egg mixture
Beat the egg whites with the salt until stiff. Add the sugar and continue to beat until the egg whites turn glossy. Using the whisk attachment on a mixer, beat the egg yolks and sugar in a bowl for approx. 5 mins. until light and creamy.
Sponge mixture
Combine the flour and hazelnuts, add to the egg mixture in layers along with the egg whites, carefully fold in using a rubber spatula. Transfer the batter to the prepared tin.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly in the tin, loosen the sponge from the tin frame and turn out onto a wire rack, leave to cool.
Syrup
Pour the water, lemon juice and icing sugar into a measuring cup, mix well. Cut the sponge in half crosswise, place the base of the sponge on a cake plate, drizzle with half of the syrup.
Mascarpone cream
Place the mascarpone in a bowl, beat until smooth using the whisk on a mixer, add the cream and all the other ingredients up to and including the tonka bean, beat until you have a firm mascarpone cream.
Cake
Spread half of the mascarpone cream over the sponge base. Cover with the top layer of sponge, drizzle with the remainder of the syrup. Spread the remainder of the cream on top of the cake, chill for approx. 1 hr.
To decorate
Decorate the cake with berries.
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