Ingredients
For 1 baking tray
For the sponge base
6
Egg white(s)
130g
Sugar
1pinch(es)
Salt
6
Egg yolk(s)
120g
Flour, plain
For the cream
500g
QimiQ Classic, unchilled
100g
Red currants
100g
Natural yoghurt
100g
Powdered sugar
Lemon peel, finely grated zest
250ml
Cream 36 % fat, whipped
To decorate
1sachet(s)
Red cake glazing jelly
Red currants, to decorate
Preparation
Preheat the oven to 180 °C (fan oven).
For the sponge cake: Beat the egg whites with the sugar and salt until stiff.
Fold in the egg yolks, sift in the flour and mix gently.
Line a baking tray with baking paper and spread the sponge cake mixture on it (approx. 1 cm thick).
Bake in the preheated oven for about 10 minutes.
For the cream: Whisk the QimiQ Classic until smooth.
Add the red currants, yogurt, sugar and finely grated lemon zest and mix well.
- Carefully fold in the whipped cream.
- Spread the cream on the sponge base and chill for at least 4 hours (preferably over night).
- Glaze with the red glazing and decorate with red currants.
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