Berry cake
easy
120 mins
120 mins
Ingredients
- 2 Eggs (size M)
- 60 g Sugar
- 40 g Flour
- 40 g Cornstarch
- baking paper
- 3 sheets white gelatine
- 250 g Whipped cream
- 1 package Vanillin sugar
- 2 TABLESPOONS crushed pistachio kernels
- 250 g Raspberries,
- 7-10 Tbsp Blackberries and cherries
- 1 package red glaze
- 2 TABLESPOONS Sugar
- 1/4 l Currant juice
- 7-10 Tbsp Mint
Directions
- 1
Separate eggs. Beat egg whites until stiff. Let sugar trickle in. Stir in egg yolk. Sift the flour and starch over it and fold in carefully. Line the bottom of a springform pan (22 cm Ø) with baking paper.
- 2
Pour in the dough and bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 20 minutes. Remove from the oven, remove from the mould and allow to cool. Soak gelatine in cold water. Whip cream and vanillin sugar until stiff.
- 3
Stir in the pistachios. Squeeze the gelatine, dissolve over a mild heat and stir into the cream. Place the cake ring around the base. Spread the cream on top and refrigerate. Sort the berries. Wash and stone the cherries.
- 4
Add all the fruit to the cream. Mix the cake glaze powder, sugar and currant juice in a pot, bring to the boil and immediately spread over the fruit. Refrigerate again. Carefully loosen the cake ring.
- 5
Serve the cake decorated with mint. Makes about 8 pieces.
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