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Gentlemen's squares

Gentlemen's squares

From: Zenker


Ingredients for the sponge cake:
6 eggs (large)
200 g sugar
250 g softened butter
300 g ground hazelnuts
3 tbsps (around 50 g) flour
3 heaped tsps baking powder
Butter for the tin

3 tubs of cream (@ 200 ml)
3 packets of whipped cream stabiliser
1 jar of redcurrant jelly (around 300 g)
Around 20 shortbread biscuits (150 g)
100 g plain chocolate icing
A little white chocolate or icing sugar
10 cherries for topping


For the dough, separate the eggs. Beat the egg whites with 50 g sugar until stiff. Beat the egg yolks, remaining sugar and butter until foamy. Mix and stir in the nuts, flour and baking powder, fold in the beaten egg whites. Fill the greased sheet cake spring form with the dough and smooth over.
Bake for approx. 20 minutes in a preheated oven, middle shelf, at 190 °C top and bottom heat (or 170 °C circulating heat), then let it cool for around 10 minutes. Remove the spring form frame and let the cake cool on the enamel base.

For the topping, beat the whipping cream with whipped cream stabiliser until stiff and fold in the redcurrant jelly. Spread the mixture over the cake. Spread melted chocolate icing on the top side of the shortbread biscuits and sprinkle half of each diagonally with grated white chocolate or icing sugar. When doing this, cover the other half of the shortbread biscuits with an appropriately cut baking paper template. Cut the cherries in half and place them in the middle of the biscuits. Place the decorated biscuits close together on the cake.