ingredients
  • For the sponge cake
  • Medium eggs 6
  • Granulated sugar 20 grams (1 tablespoon and ½)
  • Salt a pinch • 1 kcal
  • Flour 00 150 grams (1 cup)
  • Cheese 40 grams, grated
  • Salt as much as is needed • 1 kcal
  • For the stuffing
  • Speck 120 grams, cooked
  • Mayonnaise 40 grams
  • Scamorza cheese 50 grams
  • Spreadable cheese 40 grams
  • Baby spinach 30 grams
  • For the decoration
  • Spreadable cheese 120 grams
  • Olives as much as is needed
  • Cherry tomatoes as much as is needed
Calories refers to 100 gr of product

The stuffed savory sponge cake is a recipe that always surprises all diners; similar in appearance to a sweet cake, it instead conceals a mix of savory and greedy flavors, which transforms it into the perfect appetizer for a sumptuous buffet. You can prepare it in a wider pan, to obtain a thin and easier to eat sponge cake, or in a pan of about 20 cm, to obtain a soft result just like a sweet cake. You can choose the filling you prefer, of course; our advice is to always put a creamy part in contact with the sponge cake, and inside it cured meats and vegetables for a mix of flavors!

How to make the Savory Sponge Cake with Speck and Cheese

Prepare the sponge cake:  break the eggs in a bowl (1), then whip them for a long time with the granulated sugar.

Add the flour and cheese, and pour into a well-buttered mold (2).

Bake at 180 degrees C in a hot oven for about 30 minutes (3). Check that the sponge cake is golden brown, and that by inserting a toothpick in the center it remains dry.

When the sponge cake will be cooked, remove it from the pan and let it cool. Now divide the sponge cake in two with a serrated knife (4).

Fill the base with the mayonnaise (5).

then add the baby spinach, the cooked speck, the very thinly sliced ​​cheese. You can use a potato peeler (6).

Stuff the top of the sponge cake with the cream cheese (7), and close it again.

Spatulate the spreadable cheese of the decoration on the surface; if you want you can create decorations by making it come out of a pastry bag (8).

Decorate with cherry tomatoes and olives (9) and refrigerate until a few minutes before serving.