Recipe#37: double chocolate and mixed berries sponge cake
“Start with the corners and look for the blue bits.” (Man up)
300 gr (1 ½ cups) granulated white sugar
300 gr (2 ½ cups) flour
16 gr (2 tbsp) baking powder
mixed berries juice
White chocolate cream:
200 gr white chocolate
300 gr cream cheese
170 gr Greek yogurt
Dark chocolate cream:
200 gr dark chocolate
1 tbsp butter
250 gr mixed berries (fresh or frozen)
2 tbsp granulated white sugar
Sponge cake: Preheat the oven to 180°C (350°F) and butter a 22 cm (9 inch) baking pan. In a bowl whisk together the eggs and the sugar. Add the flour and the baking powder. Mix until smooth. Pour the batter in the pan and bake for around 30 minutes.
White chocolate cream: In another bowl, whisk together the cream cheese and the greek yogurt. Melt the white chocolate and add it to the mixture. Mix until creamy.
Dark chocolate cream: Melt the dark chocolate together with the butter and let it rest for 5-10 minutes.
Topping: In a pan, heat the mixed berries with the sugar as to have a sirup.
Cut the sponge cake in three layers. Place the first layer of cake on your serving plate, wet with some mixed berries juice, cover with a layer of white chocolate cream, pour a layer of dark chocolate cream. Then, top with the second layer of cake and repeat the same procedure. Top with the third layer of cake and cover the top with the mixed berries sirup. Refrigerate for 1-2 hours before serving.
A & J