Spring cake

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Spring cake

Quantity of servings: 1

Ingredients

Chocolate sponge cake (24cm)

butter 200 g

sugar (1) 150 g

egg yolks 8 pcs.

Dark Chocolate 60% 120 g

wheat flour 200 g

potato starch 60 g

baking powder 15 g

egg whites 8 pcs.

sugar (2) 50 g

Lemon curd (21 cm disc)

lemon juice 100 g

eggs 110 g

sugar 100 g

lemon zest 2 pcs.

almond flour 50 g

butter 175 g

Tea-chocolate cream

UHT cream 33% (1) 250 g

green tea 10 g

gelatine 4 g

Dark Chocolate 70% 175 g

Hazelnut Spreadable Cream 50 g

UHT cream 33% (2) 250 g

Chocolate confectionery compound coating

Dark Chocolate 70% 350 g

oil 150 g

cocoa butter 10 g

peanuts 100 g

Preparation method

Chocolate sponge cake

Melt the chocolate in the microwave. Cream the butter with the sugar (1) until fluffy. Add egg yolks every minute, beating all the time on medium speed. Whisk the egg whites with the sugar (2). Combine the butter mixture with the chocolate, then with the dry ingredients. Add the beaten egg whites and mix. Bake for 45 minutes at 175°C.

Lemon curd

Place lemon juice, eggs, sugar and lemon zest in Thermomix. Mix for 10 minutes at 85°C (speed 3,5). Add almond flour and blend. Let cool to 45°C. Add butter, blend and pour into a 21 cm frame. Freeze.

Tea-chocolate cream

Heat the cream (1) mixed with the tea to 80°C and set aside for 30 min. Soak the gelatine (1:5). Reheat the cream (1) and add the gelatine. Pour the resulting mass over the chocolate previously combined with the hazelnut cream. Blend, add cream (2) and blend again. Set aside for 12 hours.

Chocolate confectionery compound coating

Heat the fats, pour over the chocolate, blend. Add chopped peanuts and mix. Pour into a 21 cm frame. Refrigerate.

Assembly

Cut the sponge cake into 3 tops. Spread the whipped chocolate cream (½ portion) over the sponge cake and cover with the second top. Spread the second part of the cream (leave 10% of the cream in the bowl). Place the lemon curd disk, cover with the rest of the cream and close with the third sponge cake top. Decorate with a disc of chocolate frosting and nuts. Chill the cake for 30 minutes in the freezer. Decorate as desired – with lemon zest, tea leaves, chocolate suede or fresh flowers.