This is really awesome. Daniela Bystrická managed to, and brilliantly managed to, combine our products with our favorite dessert. If you want to try just one of the recipes we publish for you, let it be this one…
And a big thanks to Daniela!
Sponge Cake
Ingredients:
- Plain flour - 125 g
- Granulated sugar - 125 g
- Eggs - 4 pcs
- Baking powder - 0.5 tsp
- Shiro miso (chickpea) – 1-2 tbsp
- Salt - 1 tsp
Method:
- Whisk the egg yolks with sugar, add Miso
- Sift the flour, add baking powder and salt to it, and slowly mix into the egg yolk foam
- Whip the egg whites into stiff peaks and carefully fold into the batter with a spatula
- Oil and flour the mold, pour the batter into the mold and bake for about 20 min at 170°C
Tamari with Honey (instead of coffee and Amaretto)
Ingredients:
Procedure:
Mix everything together and brush the split, cooled sponge cake with the finished mixture
Cream
Ingredients:
- Mascarpone - 500 g
- Granulated sugar - 5 tbsp
- Eggs - 5 pcs
- Salt - a pinch
Method:
- Whisk the egg yolks with sugar into foam
- Add Mascarpone, whip into a smooth cream with a spatula
- Make stiff peaks from the egg whites with a bit of salt and carefully mix into the cream
Finishing:
- Cut the cooled sponge cake corpus in half
- Brush it with Tamari with honey, or briefly dip the corpus directly into the liquid
- Add a generous layer of cream and place another soaked corpus on top
- Finish with a top layer of cream and sprinkle with cocoa
Enjoy!
