Ingredients
For 12 slices
For the sponge base
6
Egg white(s)
130g
Sugar
1pinch(es)
Salt
6
Egg yolk(s)
120g
AP Flour, plain
For the cream
500g
QimiQ Classic, room temperature
250
Greek style yogurt
100g
Sugar
0.5
Lemon(s), juice only
125ml
Whipping cream 36 % fat, beaten
500g
Raspberries, to decorate
Preparation
- Preheat the oven to 350 °F (air circulation).
- For the sponge base: whisk the egg whites with the sugar and salt until stiff. Fold in the egg yolks. Sift in the flour mix well.
- Line a baking sheet with baking paper and pour the mixture onto the baking tray. Bake for approx. 10 minutes in the hot oven. Allow to cool.
- For the cream: whisk the unchilled QimiQ Classic smooth. Add the Greek yogurt, sugar and lemon juice and mix well. Fold in the whipped cream.
- Slice the sponge base into 2 layers. Spread the cream onto one layer and cut a cross into the second layer. Place onto the cream.
- Allow to chill for approx. 4 hours.
- Decorate with the raspberries before serving.
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