John Myers
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Sponge Cake with Chocolate Cream and Fruit Sauce
The perfect sponge cake with chocolate cream and fruit sauce recipe with a picture and simple step-by-step instructions.
biscuit
- 8 Egg yolk
- 100 g Sugar
- 1 pinch Salt
- 4 Protein
- 80 g Flour
- 20 g Food starch
Chocolate cream
- 300 g Dark chocolate couverture
- 6 Eggs
- 120 g Sugar
- 400 g Cream
Fruit mirror
- 500 g Frozen raspberries
- 120 ml Red wine
- 120 g Sugar
- Lemons and orange zest
- Sponge cake: Beat the egg yolks, sugar and salt to a thick cream. Fold the egg whites with the sifted flour and starch into the mixture. Spread on baking paper and bake for a good 10 minutes at 210 degrees. Let cool down. For my purpose, I cut out the biscuit in a circular shape. Chocolate cream: Beat eggs with sugar until creamy and peel to rose. Melt the chocolate. Mix both and after a good 30 minutes fold in the whipped cream. Fruit level: Boil red wine with sugar and zest once. Add berries. Then brush through a fine sieve. You can layer the whole thing in a small baking dish and put it in a cool place or, like me, layer it in small mason jars.
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