Chocolate sponge cake

Ingredients for 1 servings:

• 3 eggs, separated
• 75 g powdered sugar
• 1 lemon(s), untreated, zest and juice
• 75 g flour
• 1 pinch of salt
• some powdered sugar for dusting
• 250 g cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 100 g chocolate coating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

made from sponge cake, filled with cream, makes about 12 pieces

Beat the egg whites until stiff peaks form. Beat the egg yolks with the powdered sugar for 8 minutes. Whisk in the lemon, flour, salt, and egg whites. Using 2 teaspoons, place even mounds, not too densely, on a baking sheet lined with baking paper. Lightly dust with powdered sugar and bake in a preheated oven at 175°C for about 15 minutes. While still hot, remove from the baking paper using a sharp knife or spatula. Melt the chocolate coating in the microwave for about 2 minutes at the lowest temperature. Glaze the chocolate coating on the round side of every other cake. Whip the cream with the vanilla sugar and cream stabilizer until stiff peaks form. Fill the flat side of the unglazed cakes with 1 tablespoon of cream and place a chocolate-covered half on top of each one. If desired, both halves can be hollowed out slightly with a teaspoon and the bottoms flattened before adding the cream.