Chocolate Cake with Lemon Cream
- For the cake:
- 6 eggs
- 150 grams sugar
- 1 tablespoon Vanilla sugar
- 50 grams cocoa powder
- 100 grams Pastry flour
- 50 grams cornstarch
- For the chocolate mousse:
- 300 grams Milk chocolate
- 100 grams Dark chocolate
- 400 milliliters Whipped cream
- 4 eggs
- 75 grams sugar
- For the lemon cream:
- 6 sheets white gelatin
- 100 grams Quark
- 200 grams Mascarpone
- 80 grams sugar
- vanilla extract
- 1 teaspoon lemon zest
- 50 milliliters lemon juice
- 125 milliliters Whipped cream
Preheat the oven to 180°C (approximately 350°F). Line the bottom of a springform pan with parchment paper.
For the cake: Separate the eggs and beat the yolks with half the sugar and the vanilla sugar until frothy. Whip the egg whites until stiff, gradually add the remaining sugar. Carefully fold the egg whites with a mixing spoon into the egg yolk mixture. Mix the cocoa powder with the flour and the cornstarch. Sift over the egg mixture and stir.
Pour the batter into the pan and smooth. Bake on the middle rack for about 30 minutes until a toothpick inserted in the center comes out clean. Cool slightly. With a thin knife, carefully remove the finished cake from the edge of the pan and turn out onto a cake rack. Cool completely. Cut twice horizontally to create three layers.
For the chocolate mousse: Coarsely chop both chocolates and melt with the cream over a pan of hot water. Separate the eggs and beat the egg whites until stiff. Whip the egg yolks with the sugar until foamy over a pan of hot water. Slowly pour the melted chocolate into the egg yolk mixture and stir. Fold in the egg whites. Cool for at least 30 minutes in the refrigerator.
For the lemon cream: Soak the gelatin in cold water. Combine the quark with the mascarpone, sugar, vanilla flavor, lemon zest and lemon juice. Heat the soaking gelatin in a saucepan over low heat. Stir in 3 tablespoons of the quark mixture and stir into the remaining mixture. Fold in the cream until stiff.
Place a the bottom cake layer on a cake plate with a cake ring. Spread on half the chocolate mousse and cover with the second cake layer. Top with the lemon cream and cover with the third cake layer. Press lightly and sprinkle with the remaining chocolate cream.
For decorating: Boil the cream and set aside. Chop the chocolate and add to the butter in a bowl. While stirring, add the hot cream and mix until a smooth chocolate mousse forms. Cool slightly and spread on the chocolate cake. Decorate with sprinkles and cool for at least 4 hours.