Recipe Video

Ingredients

Sponge biscuit
eggs
3 pc
buttermilk
0.50 cup
100 ml
3.30 fl oz
flour
0.25 cup
4.25 tbsp
65 g
2.28 oz
2.14 fl oz
cornstarch
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
cocoa
1 tbsp
15 g
0.52 oz
0.50 fl oz
sweetener
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
or sugar (instead of sweatener)
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
baking soda and vinegar (or baking powder)
pinch
Jam
any berries
0.50 cup
100 g
3.50 oz
3.30 fl oz
cornstarch
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
Filling
hazelnuts
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Frosting
soft cottage cheese
1 cup
250 g
8.75 oz
8.25 fl oz
ricotta
1 cup
250 g
8.75 oz
8.25 fl oz
sweetener
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
or sugar (instead of sweatener)
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
matcha
0.75 tbsp
10 g
0.35 oz
0.33 fl oz

Method

Cake

  1. Whip the yolks with buttermilk cocoa, flour, baking soda, and the sweetener. Whisk the whites with a pinch of salt until stiff. Carefully combine both masses.
  2. Bake the cake at 392°F (200°C) for 35-50 minutes.
  3. Check the readiness with a match (it must be dry). Wrap the cooled biscuit in a cling film and leave it in the fridge overnight.

Jam

Defrost and chop the frozen berries, put them in a saucepan with other ingredients, and cook until thickened.

Filling

Soak hazelnuts in water for 4-5 hours, then peel and roast them in a dry pan until golden.

Frosting

Mix all the ingredients until smooth.

Cake assembling

  • Cut the cooled sponge biscuit into 4 layers
  • Spread the frosting over the first layer, forming the borders, and put the jam in the center.
  • Spread the frosting over the second layer.
  • With the third one, do the same as with the first layer.
  • Decorate the cake with  nuts, and place it in the fridge overnight.

Enjoy!