Sponge Cake

For the sponge cake, bring the milk, vanilla pudding powder, egg yolks and sugar to the boil, stirring constantly. Add Rama and Koketta to the mixing glass and immediately add the boiled, still hot mixture to the mixing glass as well. Mix on the highest speed for 2 minutes. Now let the mixture rest in the refrigerator for 12 hours. Whip the cream with a hand mixer. Dip the biscotti in a coffee-rum mixture and layer them in the cake pan, alternating with the whipped cream.

Decorate the sponge cake with whipped cream and strawberries as desired.

Preparation Tip:

The recipe was provided to us by the Hohewand Educational Center on the occasion of the 2012 Cake Contest.

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