Cocoa sponge, fruit jam, and fluffy cream come together in these delicate slices that are moist, light, and pleasantly fruity. Grated chocolate or cocoa powder on top gives the dessert a simple yet impressive finish.
Preparation is not complicated: just bake the base, let it cool completely, and then add the jam and cream. This cake needs at least a few hours in the fridge, but it tastes best after resting overnight. You can use raspberry, blueberry, or strawberry jam according to your preference.
What You’ll Need
For the cocoa sponge:
- 150 g plain flour, or a mix of plain and semi-coarse flour,
- 100 g granulated sugar, or cane sugar,
- 200 ml oil, such as sunflower oil, or melted butter,
- 100 ml lukewarm water,
- 2 tablespoons cocoa powder,
- 3 eggs,
- 1 baking powder,
- 1 vanilla sugar,
- optional: a pinch of salt.
For the cream:
- 1 sour cream, which can be omitted and replaced with only whipping cream,
- 1 whipping cream,
- 50 g powdered sugar, which can be left out for a less sweet version.
For finishing:
- blueberry, raspberry, or strawberry jam,
- chocolate for decoration, or cocoa powder.
The original recipe does not specify the exact amount of jam or chocolate, so adjust according to the size of your baked base and the desired thickness of each layer.
Step-by-Step Preparation:
1. Separating the eggs: Separate the eggs into yolks and whites. Place the three yolks in a large bowl, add 100 g granulated sugar and vanilla sugar, and beat everything into a pale, light foam.
2. Preparing the batter base: Gradually and alternately add 100 ml lukewarm water, 200 ml oil, and 150 g flour mixed with baking powder to the yolk mixture. You can sift the flour beforehand to prevent lumps in the batter.
3. Adding cocoa: Add 2 tablespoons of cocoa powder to the prepared batter and gently mix it in. Stir only as long as needed for the cocoa to blend evenly with the other ingredients.
4. Incorporating the egg whites: In another bowl, beat the three egg whites until stiff peaks form. If you wish, add a pinch of salt. Carefully fold the beaten egg whites into the cocoa batter to keep it light and fluffy.
5. Baking the base: Pour the batter onto a baking tray lined with parchment paper and spread it into an even layer. Bake in a preheated oven at 180–190 °C for about 20–25 minutes.
6. Checking and cooling: Check if the base is baked through with a skewer. If it comes out dry, the sponge is done. Remove the baked base from the oven and let it cool completely before adding the jam and cream.
7. Preparing the cream: In a bowl, combine one sour cream, one whipping cream, and 50 g powdered sugar. Whip the mixture until it thickens and becomes a smooth cream. For a less sweet version, you can omit the sugar.
8. Layering the slices: Spread blueberry, raspberry, or strawberry jam evenly over the cooled cocoa sponge. Add the prepared cream layer on top of the fruit and smooth it out over the entire surface.
9. Finishing and chilling: Sprinkle the top with grated chocolate or cocoa powder. Place the slices in the fridge for at least a few hours so the cream sets and the layers come together. For best results, let them rest overnight.
How to Adjust the Cream
You can omit the sour cream and use only whipping cream. For an even smoother texture, replace it with mascarpone, or for a lighter version, use Greek yogurt.
Powdered sugar is not essential. If you use a sweeter jam or prefer less sweet desserts, you can leave out all 50 g of sugar.
How to Vary the Flavor
You can add a bit of grated dark chocolate or chopped walnuts or hazelnuts to the sponge batter. Part of the flour can be replaced with ground nuts or spelt flour.
For a more pronounced fruit layer, add thin slices of banana or strawberry on top of the jam. Spread the fruit evenly before adding the cream.
How to Finish the Slices Properly
Spread the cream only on a completely cooled base, otherwise it may become runny. Do not skip several hours of chilling, as this helps the dessert slice better and keeps the layers together.
