Sponge cake with cocoa
Composition / ingredients
5
Servings:
Step-by-step cooking
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To start, mix the butter (or margarine, of your choice), sugar, egg yolks and whisk it all into a thick foam. Then pour cocoa, ground nuts into this mass and mix. Now we rub the egg whites into a foam, add the first mass made by us, grated breadcrumbs and flour to them and mix again.
Spread the prepared dough in an even layer on a pre-greased baking sheet. Then we put raspberries on the dough and place the baking sheet in a preheated 180 degree oven for 15-20 minutes. The finished biscuit is cut into pieces with a knife or special molds, smeared with sour cream, put fresh raspberries on cakes and sprinkle with powdered sugar.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Cream crackers - 414 kcal/100g
- Wheat crackers - 331 kcal/100g
- Crackers - 331 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Powdered sugar - 374 kcal/100g
