John Myers
Ingredients for 1 servings:
- 16 egg yolks
- 200 g sugar
- 2 pinches of salt
- some lemon zest
- 8 egg whites
- 160 g flour
- 40 g cornstarch
- 6 cups of cream cheese (200 g each)
- 300 g natural yogurt
- 200 g milk chocolate
- 2 sachets of gelatin powder
- 800 g fondant
- Food coloring
- 150 g sugar
Instructions
Working time approx. 2 hours; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 15 minutes
Sponge cake filled with chocolate cream
For the batter, beat the egg whites in a bowl until stiff peaks form. Then, mix the egg yolks with the 200g sugar, salt, and lemon zest; do not beat until foamy. Fold the egg yolk mixture into the stiff peaks. Sift the flour and starch and slowly stir into the mixture. Spread the sponge cake evenly on a baking sheet lined with baking paper. Bake in a preheated oven at 230°C for 10-15 minutes, checking after 8 minutes. Turn the baked sponge cake out onto a damp cloth and wrap it in the cloth. This keeps it nice and light and prevents it from becoming hard. For the filling, mix the cream cheese with the sugar and yogurt using a hand mixer. Melt the chocolate and stir in. Mix the gelatin powder according to the package instructions and stir in. Divide the sponge cake in half and spread the filling on the bottom layer. It’s best to use an adjustable square cake rim. Place the other sponge cake on top as a lid. Refrigerate for at least 3 hours. For the decoration, color approximately 600g of fondant with food coloring, roll it out, and place it over the cake. Trim off the excess with a knife. Model Olaf from the remaining fondant and stick it on.
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