Towers of sponge cake with strawberries
Preparation time: approx. 40 min
Baking time: approx. 8 min
- Draw 6 circles each on 2 sheets of baking parchment (see Tip 1) Turn baking parchment over, secure to the back of two baking tins.
- Melt the chocolate and butter in a thin-walled bowl over a pan of gently simmering water, stir until smooth.
- In a bowl whisk icing sugar and egg yolks with hand mixer until the mixture turns frothy. Stir in chocolate.
- Beat egg whites with salt until stiff. Layer flour and stiffly beaten egg whites on the egg yolk mixture and carefully fold in with a spatula. Divide the mixture between the 12 circles (see Tip 2).
approx. 8 minutes in oven preheated to 200°C (convection). Remove, separate cakes from parchment using a spatula, allow to cool on a wire rack.
For the filling, briefly mix mascarpone and icing sugar, carefully stir in strawberries and chopped lemon balm. Set aside a little of the filling for decoration, divide the rest between 8 sponge cakes, place two cakes on top of each other. Top off each tower with another sponge cake, decorate with remaining filling, strawberries and lemon balm.
Tip 1: Use a small bowl or plate to draw circles (each approx. 8 cm Ø).
Tip 2: Divide mixture between circles with a tablespoon.