Junior chef
Utensils
Apron
baking paper
Bowl
Knife
Mixer
Oven mitts
Paring knife
Rubber spatula
Tablespoon
Timer
Whisk
Cutting board
Kitchen scales
square springform pan (approx. 23 cm)
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare the tin
Line the base of a springform pan (approx. 23 cm) with baking paper, grease the sides.
Sponge
Place the sugar, egg yolks and water in a bowl. Using the whisk on a mixer, beat until the mixture is light and frothy. Beat the egg whites with the salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Mix the flour and cocoa powder, add to the mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Transfer the mixture to the prepared tin.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Cut once through the sponge.
Filling
Mix the yoghurt, double-cream cheese and vanilla sugar in a bowl.
Yoghurt slices
Spread the mixture on top of the sponge base, cut the strawberries into thin slices, arrange on top.
Cover with the other half of the sponge, chill for approx. 2 hrs. Cut into approx. 10 slices.
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