INGREDIENTS: Sponge cake:
4 eggs
90 g sugar
100 g flour
1 g baking powder
5 g cocoa
Cheesecake mixture:
600 g homogenized curd cheese
100 g icing sugar
32 g vanilla sugar
300 ml 30% fat cream
20 g gelatin
300 g PROSPONA Pasteurized Gooseberry
5 g cocoa
METHOD:
Beat the whites and then add sugar and yolks. Combine the mixture with flour, cocoa and baking powder. Pour the cake mixture into a 28 cm cake tin. Bake at a temperature of 200ºC for 25-30 minutes. Dissolve the gelatin in 80 ml of hot water. Whip the cream with the vanilla sugar, combine with the cheese and then the cooled gelatin. Mix thoroughly. Spread half the cheese mixture onto the sponge cake base, cover with gooseberries, pour over the remaining mixture. Dust the top with cocoa. Chill in the refrigerator for around 3 hours.
see notes
INGREDIENTS: