Chocosponge (Created by: alexandre Bourdeaux, Technical advisor Callebaut® at the Chocolate academy in Belgium)

Sponge Cake

Ingredients	Preparation
280 g egg whites 150 g sugar	Beat together.
220 g egg yolks	Mix in.
135 g almond powder 35 g cocoa powder Callebaut® CP	Fold in.
Spread the mixture on a baking tray with baking sheet. Bake for ca. 12 min. at 190°C. Cut out 3 circles of 18 cm Ø.

Filling

Ingredients	Preparation
380 g Callebaut® Creme dell’artigiano V21-OH35NV 100 g raspberry marmelade (5:4 fruit/sugar)
170 g fine hazelnut praline Callebaut® PRA-CLAS 70 g biscuit crunch pailleté feuilletine Callebaut® M-7PAIL	Mix.

Assembly

Ingredients	Preparation
Arrange a first circle of sponge cake on the bottom of a ring. Spread 190 g of Creme dell’artigiano extra Bitter on top. Spread the raspberry marmelade on top. Arrange a second circle of sponge cake on top. Spread the remaining Creme dell’artigiano extra Bitter on top. Spread the praline-pailleté feuilletine mixture on top. Cover with the last circle of sponge. Finish with glazing, cherries, chocolate decorations etc.

Ingredients

Preparation

Arrange a first circle of sponge cake on the bottom of a ring.
Spread 190 g of Creme dell’artigiano extra Bitter on top.
Spread the raspberry marmelade on top.
Arrange a second circle of sponge cake on top.
Spread the remaining Creme dell’artigiano extra Bitter on top. Spread the praline-pailleté feuilletine mixture on top.
Cover with the last circle of sponge.
Finish with glazing, cherries, chocolate decorations etc.