Sponge Cake with Chocolate Cream and Grapes

Ingredients

• 3 eggs
• 80 g sugar
• 80 g flour
• 1 pinch salt
• 200 g nougat chocolate
• 2 tsp cocoa powder
• 1 packet vanilla sugar
• 300 g whipping cream
• 50 g milk couverture
• 150 g dark couverture
• grapes
• sugar

Instructions

1. 1.

   Separate the eggs, beat the whites with salt into stiff peaks, gradually add half of the sugar while continuing to beat until a glossy firm mass forms. Beat the yolks with 2-3 tbsp water and remaining sugar until creamy, fold in the egg whites, sift flour over the mixture and fold everything together. Pour the batter into a loaf pan lined with parchment paper, smooth the top and bake at 180°C (conventional) for about 25‑30 minutes. Remove from oven, transfer to a cooling rack and carefully lift off the parchment, let cool. Meanwhile melt the chocolate over a double boiler, set aside and allow to cool while stirring occasionally. Whip the cream very stiffly and fold in the cooled chocolate. Slice the sponge twice horizontally, spread the cream on two layers, stack them and place the top layer of sponge without cream, chill. Melt the chocolate for the glaze separately, pour the lighter one into a freezer bag. Wash the grapes for garnish, partially halve, seed and coat with sugar.

2. 2.

   Cover the cake with the dark couverture and decorate with the milk couverture by cutting the tip of the freezer bag and spraying the chocolate on top. Garnish with grapes and let dry. Slice and serve.