Little chocolate-vanilla cakes with raspberries TheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:337.8 kcal
Proteins:5.9 g
Fats:23.2 g
Carbohydrate:27.3 g
Fibers:1.2 g
Sugar:16.4 g
Cholesterol:162.5 mg
Sodium:267.3 mg
Calcium:84.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
chocolate sponge
170
g
butter
120
g
icing (powdered) sugar
7
egg yolks
7
egg whites
120
g
granulated sugar
170
g
dark chocolate (suchard velma)
150
g
cake flour
vanilla cream
125
g
plain yogurt
50
g
icing (powdered) sugar
3
sheets of gelatine
125
ml
cream, lightly whipped
lemon
1/2
vanilla bean, scraped, or vanilla sugar
fresh raspberries
if desired: florentine biscuits
METHOD
Chocolate sponge
- Cream together the softened butter and icing sugar. Mix in the egg yolks one at a time.
- Meanwhile, beat together the egg whites and granulated sugar to soft peaks.
- Mix the lukewarm chocolate and flour into the butter mixture. Gently fold in the egg whites.
- Spread the batter thinly in a baking sheet and bake in a 180° C (350° F) oven (160° C / 325° F convection oven) for about 15 minutes.
Vanilla cream
- In a bowl, combine the yogurt, icing sugar, lemon juice and vanilla.
- Soak the gelatine in cold water; squeeze out well and dissolve in 50 ml (3 tbsp.) hot cream; stir into the yogurt mixture (1).
- Finally, whip the remaining cream and gently fold into the mixture.
Presentation
- Cut the cake into 5 x 10 cm (2 x 4") pieces.
- Using a pastry pag, pipe a line of vanilla cream onto each rectangle (see photo).
- Place a row of raspberries on the side.
- Decorate with Florentine biscuits, if desired.
