sponge cakes

Ingredients for 1 servings:

• 4 waffles (waffle plates), approx. DIN A4 size
• 4 eggs
• 4 tbsp water, cold
• 120 g sugar
• 200 g flour
• 1 tsp baking powder
• 2 eggs
• 50 g sugar
• 2 tbsp cocoa
• 3 tbsp hazelnuts or almonds, ground
• 1 pack of palm fat

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

from waffle plates, very nice snack for the cake bar

For the sponge cake, separate the eggs. Beat the egg whites with the water until stiff. Add the sugar and mix. Then beat in the 4 egg yolks one at a time. Fold in the flour and baking powder and spread on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C for approx. 15-20 minutes until golden brown. Allow the sponge cake to cool. For the filling, heat the palm fat until liquid. Beat the eggs and sugar until creamy and fold in the nuts and cocoa. Finally, add the liquid fat (careful, not too hot, just lukewarm!) and mix. Cut the sponge cake to the size of the waffle plates and spread 1/4 of the filling onto each waffle plate. Place the sponge cake on a greased plate and place another greased plate on top. Press down lightly. Leave to cool in the refrigerator overnight and cut into cubes (approx. 4-5 cm in size) the next day.