John Myers
Ingredients for 1 servings:
- 3 egg yolks
- 35 g sugar, finest
- some orange peel, grated
- 3 egg whites
- 1 pinch of salt
- 35 g sugar, finest
- 60 g spelt flour, smooth
- 25 g cocoa powder, fine
- 1 pack of sweets (Duplo)
- 1 pack of QimiQ Vanilla
- 300 ml cream
- 25 g sugar, finest
- 1 pack of cream stiffener
- n. B. Chocolate shavings
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes
for couples and singles
Make a fine, airy sponge cake from the dough ingredients. To do this, beat the egg yolks with the sugar and orange zest until creamy. Beat the egg whites with the salt until stiff, then gradually add the remaining 35g of sugar. Pour the egg whites onto the yolk mixture and sift the flour mixed with the cocoa powder over it. Carefully fold everything in. Pour the batter into a small springform pan (20cm diameter) lined with baking paper. Important: Do not butter the edges of the pan, otherwise the sponge cake will rise unevenly. Bake at 150°C (convection oven) for about 15-20 minutes. Do the skewer test! Let the finished base cool and cut in half. For the filling, beat the QimiQ with the sugar until smooth, then fold in the stiffly whipped cream. Cut the confectionery into small pieces, leaving only 8 small pieces. Halve the QimiQ mixture. Stir the chopped confectionery pieces into one half. Pour the confectionery mixture onto the bottom cake layer and smooth it out. Place the second layer on top and spread with the other half of the QimiQ mixture, don’t forget to cover the edges. Add the 8 reserved pieces of candy to decorate. Sprinkle the edges with chocolate shavings. Refrigerate for a few hours.
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