A delightful cake. Sometimes simplicity is the best. And in this execution – it will impress everyone.
Ingredients
- Eggs 4
- Wheat flour 1/2 cup
- Potato flour 1/2 cup
- Sugar 3/4 cup
- Vanilla sugar 1 tablespoon
- Baking powder 1.5 teaspoons
- Cream 660 ml
- Mascarpone 250 g
- Powdered sugar 3 tablespoons
- Cream stabilizer 3 packages
- Fresh strawberries (to taste)
- Almond flakes 3 tablespoons
- Chocolate-hazelnut spread (to taste)
Preparation
Bake the sponge cake (preferably a day in advance). Beat the egg whites with a pinch of salt until stiff. Gradually add the sugars and continue beating until the mixture is stiff. Then, while still beating, add the egg yolks one at a time. Sift the flour with the baking powder and, mixing at the lowest speed, combine with the egg mixture. Line a baking tray (24×36 cm) with parchment paper, pour the batter into the tray, and bake for about 25 minutes at 180°C (check with a toothpick before removing from the oven to ensure it is baked).
Cut the sponge cake in half lengthwise and spread with chocolate spread, then half of the cream mixture.
For the cream, whip the chilled cream with the sugar and cream stabilizer until stiff. Add the mascarpone and mix thoroughly at the lowest mixer speed. Roll one strip of sponge cake into a roll and place it vertically, attach the second strip to the first, pressing lightly.
Trim the edge of the sponge cake and cover the entire cake with the cream. Decorate with cream rosettes, strawberries, and chocolate-covered nuts. Sprinkle the sides with almond flakes. Chill before serving.
