German-style Spongata

Ingredients

In this German-style adaptation of Spongata, we incorporate German flavors and ingredients to give it a unique twist. The addition of dark chocolate and cherry liqueur adds a rich and indulgent element, reminiscent of the famous Black Forest cake. These additions enhance the overall flavor profile and create a delightful fusion of Italian and German cuisines. We alse have the original recipe for Spongata, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 large egg 1 large egg
• 1 tablespoon milk 1 tablespoon milk
• 1/2 cup (75g) dried cherries 1/2 cup (75g) dried cherries
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (75g) chopped almonds 1/2 cup (75g) chopped almonds
• 1/2 cup (75g) chopped hazelnuts 1/2 cup (75g) chopped hazelnuts
• 1/2 cup (75g) chopped dark chocolate 1/2 cup (75g) chopped dark chocolate
• 1/4 cup (60ml) cherry liqueur 1/4 cup (60ml) cherry liqueur
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 36g (Sugar: 18g)
• Protein: 5g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, butter, granulated sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. 2.
   In a separate bowl, whisk together the egg and milk. Pour the egg mixture into the flour mixture and mix until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a mixing bowl, combine the dried cherries, raisins, almonds, hazelnuts, dark chocolate, cherry liqueur, brown sugar, cinnamon, and cloves. Mix well to ensure all the ingredients are evenly distributed.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle about 1/4 inch thick. Transfer the dough to a greased tart pan, pressing it gently into the bottom and sides.
6. 6.
   Pour the fruit and nut mixture into the tart shell, spreading it out evenly.
7. 7.
   Fold the excess dough over the filling, creating a rustic edge.
8. 8.
   Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
9. 9.
   Remove from the oven and let it cool completely. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Dried cherries — If you can't find dried cherries, you can substitute them with dried cranberries or dried currants.
• Cherry liqueur — If you prefer a non-alcoholic version, you can replace the cherry liqueur with cherry juice or cherry syrup.
• Dark chocolate — Opt for a high-quality dark chocolate with at least 70% cocoa for the best flavor.

Tips & Tricks

• For a more pronounced German flavor, you can add a pinch of ground cardamom to the filling mixture.
• Serve the Spongata warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• If you prefer a sweeter filling, you can increase the amount of brown sugar or add a drizzle of honey to the fruit and nut mixture.
• Make sure to let the Spongata cool completely before dusting it with powdered sugar to prevent it from melting.

Serving advice

Serve the German-style Spongata as a delightful dessert after a hearty German meal. It pairs well with a cup of freshly brewed coffee or a glass of sweet dessert wine.

Presentation advice

To enhance the presentation, you can garnish the Spongata with a few fresh cherries or a sprig of mint. Serve it on a decorative platter or cake stand to showcase its rustic charm.