print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Two-tone Sponge Slices

0
Average: 0 (0 votes)
(0 votes)
Two-tone Sponge Slices
Difficulty:
advanced
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
648
calories
Calories
0
Print

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie648 kcal(31 %)
Protein10.19 g(10 %)
Fat34.18 g(29 %)
Carbohydrates77.5 g(52 %)
Sugar added25.15 g(101 %)
Roughage1.17 g(4 %)
Vitamin A274.22 mg(34,278 %)
Vitamin D1.03 μg(5 %)
Vitamin E3.96 mg(33 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.31 mg(28 %)
Niacin2.13 mg(18 %)
Vitamin B₆0.01 mg(1 %)
Folate72.02 μg(24 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.32 μg(1 %)
Vitamin B₁₂0.68 μg(23 %)
Vitamin C0 mg(0 %)
Potassium89.36 mg(2 %)
Calcium146.28 mg(15 %)
Magnesium37.04 mg(12 %)
Iron3.39 mg(23 %)
Iodine30.58 μg(15 %)
Zinc0.73 mg(9 %)
Saturated fatty acids15.04 g
Cholesterol148.81 mg
Author of this recipe:

Ingredients

for
1
Ingredients
1 ½ cups
1 ½ cups
6
2 teaspoons
2 tablespoons
2 ½ cups
0.333 cup
½ cup
4 ½ ounces
seedless Raspberry jam (or apricot jam)
To cover
16 ounces
2 tablespoons
Preparation

Kitchen utensils

2 Pots mit Deckel, 1 Small knife, 1 Garlic press, 1 Cutting board, 1 Large knife, 1 Wooden spoon, 1 Sieve, 1 eventuell Measuring cups

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 22cm x 8cm|9" x 3" loaf tins and line the bases with non-stick baking paper.
2.
Divide the butter and sugar between 2 bowls, and beat well until light. Beat 3 eggs into each bowl.
3.
Stir the vanilla and half the milk into 1 bowl, then fold in 175g|1 1/2 cups flour.
4.
Fold the remaining flour, almonds, cocoa and remaining milk into the other bowl. Mix well until blended.
5.
Spoon into the tins and bake both for 30–40 minutes. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
Place one cake on top of the other and trim off the crusty edges so they are both the same size. Cut the cakes in half lengthways to make 4 long rectangles.
7.
Brush the long side of one of the cakes with jam and sandwich together with a cake of a contrasting colour. Repeat the process with the other 2 cake rectangles, brushing all the edges with jam. Trim the cake so the sides are straight, if necessary.
8.
Knead the marzipan until softened. Knead in the cocoa powder until evenly coloured
9.
Roll out the marzipan on a surface dusted with icing sugar into a rectangle of about 35cm x 24cm|14" x 10"; large enough to wrap the cake completely, leaving the ends exposed. Turn the cake upside down on the marzipan and brush the underside of the cake with jam.
10.
Wrap the marzipan around the cake, pressing it gently onto the surface of the cake. Press the edges together to make a firm join. Turn over with the seam underneath and place on a serving plate.