John Myers
Ingredients for 1 servings:
- 4 eggs
- 120 g sugar
- 1 pinch of salt
- 1 lemon(s), untreated, grated peel and some juice
- 80 g flour
- 40 g cornstarch
- 180 g chocolate (dark chocolate)
- 400 g raspberries, fresh
- 200 g cream cheese, low-fat
- ½ lemon(s), juice
- 2 tbsp powdered sugar
- 4 sheets of gelatin, soaked and drained
- little water, hot
- 2 dl cream
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
For the sponge cake, line the bottom of a springform pan with baking paper. Whisk the eggs and beat them with the sugar and salt until light and fluffy; add the lemon zest and some of the juice and mix well. Mix the flour with the cornstarch, sift it in, and fold it into the mixture. Pour the batter into the prepared pan and bake in the lower half of a preheated oven at 180°C for 25-30 minutes. Remove the sponge cake and let it cool slightly. Then remove from the pan, place it on a wire rack, and let it cool completely. Cut the sponge cake in half crosswise. Melt the dark chocolate in a bain-marie to coat both sponge cakes and let it dry. Place one cake layer in a cake ring. Purée 200g raspberries with the sugar and lemon juice; whisk into the cream cheese. Dissolve the gelatine in a little hot water, mix with 2 tablespoons of the raspberry cream, and fold this into the remaining cream. Chill until the cream starts to set slightly around the edges, then stir until smooth and fold in 200g of raspberries. Whip the cream until stiff and fold it in as well. Spread the filling on the sponge cake base, place the second sponge cake on top, and chill the cake for at least 2 hours before serving. Tip: Can also be made with frozen raspberries! The chocolate on the sponge cake can, of course, be omitted.
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