Triangle Dessert Sandwiches
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 55 min.
Ready in
Ingredients
for
12
- For the Sponge Cake
- 8 eggs (separated)
- ⅘ cup sugar
- 1 pinch salt
- 1 tsp lemon zest (finely grated)
- 1 ¼ cups all-purpose flour
- ½ cup Corn starch
- 0.333 cup cocoa powder
- For the Filling
- 6 leaves gelatin
- 1 cup Quark
- 1 cup cream cheese
- ⅞ cup cream (30% fat)
- ½ cup powdered sugar
- 3 ½ ozs chocolate with mint filling (chopped)
- To Garnish
- ¼ cup cream (30% fat)
- Chocolate (with mint filling)
- cocoa powder (to dust)
Preparation steps
1.
Heat the oven to 220C fan assisted / 240C conventional / 475F / gas mark 9 and line a 35cm x 25cm|14" x 10" sheet pan with baking parchment.
2.
Beat the egg yolks with the salt, lemon zest and half the sugar to a smooth consistency.
3.
Beat the egg whites with the remaining sugar until stiff and fold in the egg yolk mixture.
4.
Sieve the flour, corn starch and cocoa over the bowl and slowly fold into the eggs.
5.
Spread the sponge cake mixture evenly onto the cookie sheet and bake for 10 minutes.
6.
Invert the sponge cake onto a dish towel scattered with sugar, peel off the parchment and let cool.
7.
Mix the quark and cream cheese together until smooth.
8.
Squeeze the excess water from the gelatine and melt slowly in a pan.
9.
Stir 2 tbsp of the quark mixture into the gelatine. Stir the gelatine mixture into the quark and cream cheese.
10.
Whip the cream and confectioners’ sugar until stiff and stir into the quark along with the mint chocolate.
11.
Cut the sponge cake into two halves. Spread one half with the quark mixture, place the other sponge cake half on top and press down carefully.
12.
Chill for at least 3 hours then cut into triangles.
13.
To serve, whip the cream until stiff. Garnish each triangle with cream and mint chocolate and dust with cocoa.
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