for 12 pieces

Sponge

3	fresh egg whites
1 pinch	salt
3 tbsp	sugar
3	fresh egg yolks
2 tbsp	sugar

100 g	white flour
2 tbsp	cocoa powder

To bake

4 tbsp

milk

Mascarpone cream

100 g	white chocolate with vanilla
250 g	mascarpone
1 dl	full cream

Blackberries

500 g

blackberries

How it's done

Sponge

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 on a hand mixer, beat the egg yolks and sugar in a bowl for approx. 5 mins. until light and creamy.

Combine the flour and cocoa powder, add to the 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. 20 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly in the tin. Carefully separate the sponge from the sides of the tin, tip the sponge out onto a cooling rack, leave to cool.

Cut the sponge in half crosswise. Place the sponge base back in the tin. Drizzle with half of the milk.

Mascarpone cream

Finely chop the chocolate and place in a thin-sided bowl. Suspend the bowl over a warm bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth. Place the mascarpone and cream in a bowl, beat until stiff. Add the chocolate, mix well.

Blackberries

Halve the blackberries.

To layer

Spread half of the mascarpone cream and half of the blackberries on top of the sponge base. Cover with the top layer of sponge, drizzle with the remainder of the milk. Spread the remaining cream and blackberries on top. Cover the cake and chill for approx. 1 hr.

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