Sponge Cake Slice with Chocolate Cream

For the sponge cake with chocolate cream, separate the eggs, beat the egg whites with half the amount of sugar until stiff. Beat the yolks with the sugar and water until foamy, mix the flour with the baking powder and fold into the yolk mixture alternately with the beaten egg whites.

Spread on a baking tray lined with baking paper and bake in a preheated oven at 180 °C for about 7 minutes. Remove from paper and cut in half.

For the cream, separate the eggs and beat the yolks with the sugar and vanilla sugar. Heat the milk with the cocoa powder and melt the chopped chocolate in it, then remove the pan from the heat.

Dissolve the gelatine in 10 tablespoons of water, warm it over steam, then add it to the milk when it has cooled down a bit, mix well and quickly. Allow to thicken slightly.

Whip the cream and egg whites until stiff (one at a time) and fold into the chocolate mixture. Spread 1/3 of the cream on a sponge cake plate, place the second half of the dough on top, press down a little.

Make a rim out of aluminum foil and pour the remaining cream onto the dough, smooth it out and refrigerate for at least 6 hours. Cut out slices and decorate with whipped cream and any fruit.

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