sponge - jam - cream layer - fruit
Servings: 12 pieces
ingredients:
for the sponge:
- 3 eggs
- 80 g icing sugar
- a splash of vanilla extract
- 1 tbsp warm water
- 80 g all-purpose flour
- a pinch of salt
for the topping:
- 250 g mascarpone
- 250 g Greek yoghurt
- 2 tbsp icing sugar
- zest of an organic lemon
- 200 g raspberry jam (w/o pits)
- 150 g raspberries
equipment:
- handheld electric mixer
how to:
for the sponge:
- Preheat the oven to 170° C w/ fan.
- Line a baking tray w/ baking parchment.
- Whisk together the eggs, the icing sugar, the vanilla extract & the salt until foamy.
- Fold in the water.
- Sieve the flour & fold in.
- Pour the mess onto the prepared baking tray; spread evenly.
- Bake for about 15 min until slightly brown.
- Let it cool on a cooling rack; after about 5 min remove the baking tray.
- When cooled down peel off the baking parchment.
for the topping:
- Grate the zest of an organic lemon.
- Mix mascarpone, Greek yoghurt & the lemon zest w/ a fork resp. a spoon.
- Clean the raspberries.
finishing:
- Arrange the sponge upside down & spread the raspberry jam evenly.
- Add the cream mess ... evenly - as evenly as possible.
- Cut off the edges to get a rectangle. Cut the rectangle into 3 x 4 pieces. Arrange fresh raspberries on top.
Notes
Servings: You'll get 12 pieces suitable for a dessert or to be served together w/ an espresso. You may also create 24 smaller pieces ... or even 48 canapé like bits.
You may store the result in a container in your fridge for up to 3 days.