Ingredients for 12 pieces:
For the sponge:
5 eggs (M)
125 g sugar
1 sachet vanilla sugar
3 tbsp hot water
180 g flour
1 tsp baking powder
For the filling:
200 g white couverture
750 ml whipped cream
grated zest of 1/2 organic orange
6 sheets white gelatine
juice of 1/2 orange
1 jar (370 g) strawberry and wild berry jam
For garnish:
100 g grated coconut
approx. 12 strawberries
50 g strawberry and forest berry jam
2 tsp chopped pistachios
Preparation:
1. For the filling, first cut the white couverture into pieces and mix with 200 ml whipped cream and the orange zest over a medium heat while stirring. Place the mixture in the fridge.
2. For the sponge cake, separate the eggs. Beat the egg whites until stiff, adding half the sugar. Beat the egg yolks with the remaining sugar, vanillin sugar and hot water until thick. Pour the beaten egg whites on top. Mix the flour with the baking powder and sift over the top. Fold everything in loosely.
3. Line the base of a springform pan (24 cm diameter) with baking paper. Pour in the batter and spread smoothly. Bake in a preheated oven at 180 degrees (gas: level 2-3, fan oven: 160 degrees) for approx. 25 minutes. Allow the base to cool, then carefully remove from the tin and leave to cool completely on a cake rack. Leave to cool completely.
4. Soak the gelatine in cold water for 5 minutes. Pour the orange juice into a small saucepan and dissolve the gelatine in it over a medium heat. Whip the remaining whipping cream until stiff. Stir in the dissolved gelatine. Whip the chilled chocolate cream with the whisk of a hand mixer. Whip the chilled chocolate cream with the whisk of a hand mixer and fold into the cream.
5. Cut the cake base in two horizontally. Fill the bottom and middle cake layers with strawberry and wild berry jam on the bottom and middle cake layers. Spread 3-4 tablespoons of chocolate cream on each. Put the cake layers in the fridge for approx. 20 minutes. Then place the top cake layer on top. Press the bottoms down lightly. Fill 4-5 tablespoons of the cream into a piping bag with a flat nozzle. Spread the rest of the cream all around the cake. Sprinkle the edge of the cake with coconut flakes. Pipe the chocolate cream around the edge. Add a smaller ring in the middle. Rinse, clean and halve the strawberries. Place the strawberries on the cake. Pour the strawberry and forest berry jam into the centre and sprinkle the edge with pistachios.
Preparation time approx. 90 minutes + cooling time
Nutritional values per piece approx.:
Calories: 549
joules: 2302
Protein: 8,5 g
Fat: 33 g
Carbohydrates: 55 g
(FoodCentrale by ddp images)
