Ingredients
Sponge biscuit
egg
6pc
sugar
150g
5.25oz
0.60cup
10tbsp
flour
200g
7oz
0.80cup
13.40tbsp
vanilla
to taste
The cream
cream
300g
10.14fl oz
mascarpone
400g
14oz
1.60cup
26.80tbsp
sugar
150g
5.25oz
0.60cup
10tbsp
vanilla
to taste
Soaking
water
250ml
8.25fl oz
1cup
16.75tbsp
lemon
1pc
sugar
3Tbs
Additionally
any jam to your taste
Method
Sponge biscuit
- Separate the whites from the yolks.
- Whip the whites with 100g (3.50 oz) of sugar until peaks, and separately whip the yolks with the remaining sugar until white.
- Pour the yolks into the whites in a thin stream. Mix slowly with a spatula.
- Add the flour there, and mix with a spatula.
- Bake the sponge in one mold (22cm | 8.66 inch) for 1 hour at 302F (150C), or in 3 such molds at once at 302F (150C) for 30 minutes.
The cream
- Whip the cream.
- Add the mascarpone, sugar and vanillin, and whip until smooth.
Soaking
- In a saucepan, combine the water and sugar. Bring to a boil, and boil for 2 minutes.
- Add the lemon juice to the syrup.
Assembly
- Follow such an assembling order: cake layer - soaking - berry jam - cream, etc.
- Decorated the cake with cranberries and rosemary in sugar. To make the sugar stick better, moisten the berries and rosemary a little bit with water.
