Ingredients
Sponge Biscuit
- 3 eggs
- 100 milliliters (0.42 cups) buttermilk
- 65 grams (2.3 ounces) flour
- 10 grams (0.35 ounces) cornstarch
- 15 grams (0.53 ounce) cocoa powder
- 6 grams (0.21 ounces) sweetener or 60 grams (2.1 ounces) sugar
- Pinch of baking soda and vinegar or baking powder
Jam
- 100 grams (3.5 ounces) any berries
- 10 grams (0.35 ounces) cornstarch
Filling
- 50 grams (1.75 ounces) hazelnuts
Frosting
- 250 grams (8.8 ounces) soft cottage cheese
- 250 grams (8.8 ounces) ricotta
- 6 grams (0.21 ounces) sweetener or 60 grams (2.1 ounces) sugar
- 10 grams (0.35 ounces) matcha powder
Equipment
- Mixing bowls
Use medium to large bowls to ensure you have enough space to mix ingredients thoroughly without making a mess.
- Electric mixer
An electric mixer will save time and give you a smoother mixture, perfect for achieving that fluffy consistency in your sponge.
- Baking pan
Opt for a non-stick baking pan to prevent your cake from sticking. Remember to grease it lightly even if it's non-stick.
- Cling film
Wrap your cooled sponge in cling film to keep it moist and enhance the flavors as it rests overnight in the fridge.
- Cooling rack
A cooling rack allows your baked sponge to cool evenly and prevents it from getting soggy.
- Saucepan
Use a small, heavy-bottomed saucepan to cook the jam evenly without burning.
- Spatula
A good quality spatula helps in spreading frosting smoothly and ensures you get every bit of mixture out of the bowl.
Instructions
Step 1
Step 2
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Step 6
Step 7
Servings
Variations
Faq
- What is the best way to combine the yolk mixture and whipped whites without deflating it?
Gently fold them together using a spatula, making broad, deliberate strokes from the bottom of the bowl upwards.
- Why do I need to wrap the biscuit in cling film and refrigerate it overnight?
This process helps the flavors to meld together and the cake to set, making it easier to handle and frost.
- Can I use frozen berries for the jam?
Yes, you can use frozen berries; just be sure to defrost and chop them before cooking.
- What are some tips for achieving smooth frosting?
Ensure all dairy products are at room temperature before mixing, and beat them on low speed to avoid incorporating too much air.
- How can I add more layers to the cake without it collapsing?
Make sure each layer is evenly frosted and stabilized with enough frosting to act as glue, and consider chilling the cake slightly between adding layers.
- What’s the trick to getting the perfect matcha flavor in the frosting?
Start with a smaller amount of matcha and gradually increase it to taste, ensuring it is well-blended to avoid any bitter clumps.