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 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 and seta small portion aside to spread on thetop layer. Soak the gelatine in coldwater. Squeeze the gelatine, thendissolve it in the microwave or in a panon the cooktop on a low heat. Leave tocool 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.Place the third layer on top, coat it withthe cream you set aside and dust withcocoa powder.

Notes

For a fruity variation, add some grated lemon zest and 300 g drained mandarin segments or apricot pieces
Keyword Miele The Cookbook (Baking, Roasting, Cooking), Sponge base filling
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