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Towers of sponge cake with strawberries

Towers of sponge cake with strawberries
Chocolate recipes from Cailler, for moments of sweet bliss: Towers of sponge cake with strawberries


Preparation time: approx. 40 min
Baking time: approx. 8 min

  1. Draw 6 circles each on 2 sheets of baking parchment (see Tip 1) Turn baking parchment over, secure to the back of two baking tins.
  2. Melt the chocolate and butter in a thin-walled bowl over a pan of gently simmering water, stir until smooth.
  3. In a bowl whisk icing sugar and egg yolks with hand mixer until the mixture turns frothy. Stir in chocolate.
  4. Beat egg whites with salt until stiff. Layer flour and stiffly beaten egg whites on the egg yolk mixture and carefully fold in with a spatula. Divide the mixture between the 12 circles (see Tip 2).

approx. 8 minutes in oven preheated to 200°C (convection). Remove, separate cakes from parchment using a spatula, allow to cool on a wire rack. 

For the filling, briefly mix mascarpone and icing sugar, carefully stir in strawberries and chopped lemon balm. Set aside a little of the filling for decoration, divide the rest between 8 sponge cakes, place two cakes on top of each other. Top off each tower with another sponge cake, decorate with remaining filling, strawberries and lemon balm.

Tip 1: Use a small bowl or plate to draw circles (each approx. 8 cm Ø).
Tip 2: Divide mixture between circles with a tablespoon.