Total preparation time: 1.5 h / Servings: 10 / Energy value: 183 kcal each
4 Litre Stock Pot Steamer
1 Litre Saucepan and Lid
Mixing Bowls with Lids
5 tbsp raspberry jam
200 g raspberries or strawberries (fresh or frozen)
300 ml 20% cream
3 egg yolks
3 tbsp sugar
60 g crushed hazelnuts
Ingredients for sponge cake:
1/2 cup flour
1/2 cup sugar
1 tsp baking powder
Nutritional information per 1 serving:
Protein – 3.5 g
Fat – 11.0 g
Carbs – 17.5 g
Energy value – 183.0 kcal
Cholesterol – 153 mg
Glycaemic index – 95 (high)
Make a sponge cake: using a mixer whisk eggs with sugar into thick foam. Keep mixing and add sifted flour.
Pour the dough into pre-heated and buttered steamer. Cook sponge cake for 30-40 min. When the dough starts to detach from the sides of the steamer, turn it off. Check if it is ready by piercing it with a toothpick or a skewer.
Let the sponge cake cool in open air. Then cut it into pieces and place at the bottom of small individual serving bowls.
Top sponge cake with raspberries. Set aside.
Cook custard on top of the steamer. Heat half of the cream in the saucepan. In the meantime, whisk egg yolks with sugar until smooth. Add heated cream to yolk mixture and whisk well with a mixer. Transfer custard to the saucepan and put on low heat. Carefully stir until the custard thickens.
In each serving bowl, add ½ tbsp of raspberry jam. Then add cooled custard. Garnish with nuts and refrigerate for 2-3 hours. Top with berries before serving.