Ingredients
For the chocolate and almond cake
For the coffee syrup
For the vanilla sponge cake
White chocolate plates
Tips
Preparation
Almond and chocolate sponge cake
Whip the almonds, the 190 g of sugar, the egg yolks and the whole egg until fluffy.
On the other hand, whip the egg whites together with the other 80 g of sugar. Melt the butter and mix with a small part of the previous mixture. Sift the cocoa powder together with the flour.
Then add the meringue to the other batter. Add the cocoa powder, flour and cold melted butter. Mix gently. Fill the molds previously greased and sprinkled with flour. Bake at 180 °C with the flue open.
Coffee syrup
Mix everything together and bring to a boil.
Vanilla sponge
Mix everything together and whip with a stick blender.
White chocolate plates
Temper and stretch white coating between two plastic guitar wraps. Cut the rectangles to the desired size and let crystallize.
Presentation
Prick the almond and chocolate sponge cake and soak with the coffee syrup.
Squirt a few large buttons of Quescrem Original Vanilla Sponge and stick the white chocolate slabs on the two long sides, with a little Quescrem Original Vanilla Sponge.
Finish by decorating with fresh raspberries and blueberries and a few mint leaves.
