Berry cake

Name: Berry cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 125 g Butter or margarine; 100 g Amaretti; 100 g Ladyfingers; 100 g Blackberries; 175 g red currants; 200 g Strawberries; 30 g Sugar; 500 g Mascarpone (Italian double cream cheese); 300 g Low-fat curd; 100 g Icing sugar; 4 TABLESPOONS Lemon juice; 1/2 Bouteille d'arôme beurre-vanille; 1 TABLESPOON ground pistachio kernels

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

125 g Butter or margarine
100 g Amaretti
100 g Ladyfingers
100 g Blackberries
175 g red currants
200 g Strawberries
30 g Sugar
500 g Mascarpone (Italian double cream cheese)
300 g Low-fat curd
100 g Icing sugar
4 TABLESPOONS Lemon juice
1/2 Bouteille d'arôme beurre-vanille
1 TABLESPOON ground pistachio kernels

Directions

1
Melt the fat. Finely crumble the amaretti and sponge cake. Knead with the fat. Spread the biscuit mixture on the removable base (26 cm Ø) of a tart mould. Press down firmly and chill. For the topping, wash, clean and drain the fruits. Halve strawberries if necessary.
2
Sprinkle the fruits with sugar and leave to stand. In the meantime mix mascarpone, curd cheese and icing sugar. Season with lemon juice and vanilla aroma. Spread the mascarpone cream on the biscuit base, chill again for about 15 minutes. Then add the fruits. Serve garnished with ground pistachios. Makes approx. 12 pieces