Recipe Video
Ingredients
Sponge biscuit
eggs
3pc
buttermilk
100ml
3.30fl oz
0.40cup
6.70tbsp
flour
65g
2.28oz
0.26cup
4.36tbsp
cornstarch
10g
0.35oz
0.67tbsp
cocoa
15g
0.53oz
1tbsp
sweetener
6g
0.21oz
0.40tbsp
or sugar (instead of sweatener)
60g
2.10oz
4tbsp
baking soda and vinegar (or baking powder)
pinch
Jam
any berries
100g
3.50oz
0.40cup
6.70tbsp
cornstarch
10g
0.35oz
0.67tbsp
Filling
hazelnuts
50g
1.75oz
3.35tbsp
Frosting
soft cottage cheese
250g
8.75oz
1cup
16.75tbsp
ricotta
250g
8.75oz
1cup
16.75tbsp
sweetener
6g
0.21oz
0.40tbsp
or sugar (instead of sweatener)
60g
2.10oz
4tbsp
matcha
10g
0.35oz
0.67tbsp
Method
Cake
- 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.
- Bake the cake at 392°F (200°C) for 35-50 minutes.
- 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!
