Sponge base filling

Sponge base filling

Sponge base filling

Sponge base filling

Sponge base filling

Prep Time 30 mins
Course cake recipes

Equipment

  • 1 serving plate
  • 1 fine sieve

Ingredients
  

For quark and cream filling

  • 500 g quark, 20% fat
  • 100 g caster sugar
  • 100 ml milk, 3.5% fat
  • 1 1/2 tsp vanilla sugar
  • 1 lemon | juice only
  • 6 gelatine leaves
  • 500 g cream

For dusting

  • 1 tbsp icing sugar

For cappuccino filling

  • 100 g dark chocolate
  • 500 g cream
  • 6 gelatine leaves
  • 80 ml espresso
  • 80 ml coffee liqueur
  • 3 tsp vanilla sugar
  • 1 tbsp cocoa powder

For glazing

  • 3 tbsp whipped cream

For dusting

  • 1 tbsp cocoa powder

Instructions
 

Preparation for quark and creamfilling

  • Mix together the quark, sugar, milk,vanilla sugar and lemon juice. Soak thegelatine in cold water. Squeeze thegelatine, then dissolve it in themicrowave or in a pan on the cooktopon a low heat.
  • Stir a portion of the quark mixture intothe gelatine.
  • Stir this mixture into the remainingquark mixture and place in therefrigerator to chill. Whip the cream untilstiff and fold into the quark mixture
  • Place one layer of cake on a servingplatter and spread half of the quarkmixture over it. Top it with another layerof the cake. Add the other half of themixture, then top it with the final pieceof the cake
  • Place in the refrigerator to chill. Dustwith icing sugar before serving

Preparation for cappuccino filling

  • Melt the chocolate for the cappuccinofilling. Whip the cream until stiff. Soakthe gelatine in cold water
  • Squeeze thegelatine, then dissolve it in themicrowave or in a pan on the cooktopon a low heat. Leave to cool slightly.
  • Stir half the espresso and half thecoffee liqueur into the gelatine and addto the whipped cream
  • Divide the coffee and cream mixture inhalf. Stir the vanilla sugar into one halfand the chocolate and cocoa into theother half.
  • Place one layer of cake on a servingplatter and drizzle with a little coffeeliqueur and espresso, and spread thechocolate cream over this
  • Top with thesecond layer of cake, drizzle with theremaining liqueur and espresso andspread this with the vanilla cream. Topwith the final layer of cake, spread withcream and dust with cocoa

Notes

Useful tip
For a fruity variation, add some grated lemon zest and 300 g drained mandarin segments or apricot pieces.
Keyword Miele Moisture Plus The Cookbook, Sponge base filling
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