Chocolate Chip And Red Fruit Sponge Cake
2 eggs 100 g sugar 125 g flour 5 g powdered yeast 40 g powdered almonds 50 ml milk 75 g melted butter 75 g chocolate chips 50 g raspberries 50 g blueberries 50 g blackberries For the frosting: 300 g red fruits 170 g butter 225 g soft cheese
Así puedes prepararlo
In a bowl, blend the flour and yeast together. In another bowl, blend the whole eggs and sugar together with an electric blender until the mixture doubles in volume. Once the egg mixture is ready, carefully add the flour and yeast with the help of a sifter and stir gently up and down until the batter is smooth. Add the almonds and cold milk and continue stirring. Cool the melted butter and add it to the mixture along with the chocolate chips, previously floured so they don't sink in the batter. Blend well and add the red fruits. Pour the batter into the mould and bake in a preheated oven at 190ºC for 20 minutes. Remove the cake from the oven and allow to cool for a few minutes before turning out. For the frosting: Allow the butter to soften at room temperature. In a large bowl, beat the butter for 2 minutes until soft and spongy. Add the soft cheese and continue beating for 2 more minutes. Add the sugar, orange peel and pinch of salt and beat for 3-4 minutes. Cover the cake with the frosting and decorate with fresh red fruit.
Vierte la mezcla en el molde y cuece en el horno a 180ºC durante 25-30 minutos.
Para la cobertura, bate la mantequilla con unas varillas con el queso para untar (importante que estén a temperatura ambiente y la mantequilla en pomada) y añade poco a poco el azúcar, la pizca de sal y la ralladura de naranja.
Espera a que el bizcocho esté frio y decóralo con la crema y los frutos rojos.
