Layered Sponge Cake Fillings - Miele H 2766 BP Manual

Recipes

Layered sponge cake fillings

Total time required: 30 minutes
For the quark and double cream filling
500 g quark, 20 % fat in dry matter
100 g caster sugar
100 ml milk, whole
8 g vanilla paste
1 lemon | juice only
6 sheets of gelatine, white
500 ml double cream
For dusting
1 tbsp icing sugar
For the cappuccino filling
100 g chocolate, dark
500 ml double cream
6 sheets of gelatine, white
80 ml espresso
80 ml coffee liqueur
16 g vanilla paste
1 tbsp cocoa powder
For dusting
1 tbsp cocoa powder
Accessories
Cake platter
Sieve, fine
Method for the quark and double
cream filling
To make the quark and double cream
filling, stir together the quark, sugar, milk,
vanilla paste and lemon juice. Soak the
gelatine in cold water, then squeeze the
water out and dissolve it in the micro-
wave or on the cooking zone on low.
Stir a little of the quark mixture into the
gelatine.
Stir this mixture into the remaining
quark mixture and chill. Whip the
double cream until stiff and stir it into
the quark mixture.
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Place the first layer of sponge on a cake
platter and cover it with the quark mix-
ture. Place the second layer on top and
cover with the quark mixture too. Then
place the third layer on top of that.
Cool the cake thoroughly. Dust with
icing sugar before serving.
Method for the cappuccino filling
To make the cappuccino filling, start by
melting the chocolate. Whip the cream
until stiff and set a small portion aside
to spread on the top layer. Soak the
gelatine in cold water, then squeeze the
water out and dissolve it in the micro-
wave or on the cooking zone on low.
Then leave it to cool slightly.
Stir half of the espresso and coffee li-
queur into the gelatine. Then fold this
mixture into the whipped cream.
Divide the coffee and cream mixture in
half. Stir the vanilla paste into one half
and the chocolate and cocoa powder
into the other half.
Place the first layer of sponge on a
cake platter, drizzle some of the coffee
liqueur and espresso over the top and
then coat with the dark cream mixture.
Place the second sponge layer on top
of the first, drizzle the remaining liquid
over it and then coat with the light
cream mixture. Place the third layer on
top, coat it with the cream you set
aside and dust with cocoa powder.
Tip
For a fruity variation, add some grated
lemon zest and 300 g tinned apricots or
mandarin segments (drained) to the
quark and cream filling.