Berry dome cake

Name: Berry dome cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 3 Eggs (size M); 120 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 60 g Flour; 60 g crushed almonds; 1 coated Tsp Baking Powder; 1/2 package Cream-flavoured pudding powder; 1/4 l Milk; 125 g Whipped cream; 1 package Vanillin sugar; 150 g Strawberries and red currants; 125 g Raspberries; 100 g Blackberries; 1 package glaze; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint, strawberry halves and currants; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

3 Eggs (size M)
120 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
60 g Flour
60 g crushed almonds
1 coated Tsp Baking Powder
1/2 package Cream-flavoured pudding powder
1/4 l Milk
125 g Whipped cream
1 package Vanillin sugar
150 g Strawberries and red currants
125 g Raspberries
100 g Blackberries
1 package glaze
7-10 Tbsp Icing sugar
7-10 Tbsp Mint, strawberry halves and currants
baking paper

Directions

1
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Sprinkle in sugar, except for 3 tablespoons. Add lemon zest and egg yolk and stir in. Mix flour, almonds and baking powder and fold in carefully. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-18 minutes. Let it cool down on a cake rack and take it out of the tin. Hollow out about half of the sponge cake in the middle. Leave an approx. 2 cm wide rim all around. Crumble the dough and put aside. For the filling, mix pudding powder with 2-3 tablespoons of milk. Put the remaining milk and 1 tablespoon of sugar in a pot and bring to the boil. Remove the pot from the heat and add the pudding powder while stirring. Bring to the boil again and let it cool down while stirring occasionally. Whip the cream until stiff and allow vanilla sugar to trickle in. Fold the cream and half of the dough crumbs into the almost cooled pudding and fill into the hollow of the sponge cake. Leave to set in a cool place for about 1 hour. Select, clean and wash the berries and drain well.
3
Remove the pot from the heat and add the pudding powder while stirring. Bring to the boil again and let it cool down while stirring occasionally. Whip the cream until stiff and allow vanilla sugar to trickle in. Fold the cream and half of the dough crumbs into the almost cooled pudding and fill into the hollow of the sponge cake. Leave to set in a cool place for about 1 hour. Select, clean and wash the berries and drain well. Halve the strawberries. Place the berries dome-shaped on the pudding filling. Mix cake glaze powder and remaining sugar in a small pot and gradually add 1/4 litre of water while stirring. Bring to the boil while stirring and spread evenly over the berries from the middle. Let it set in a cool place. Dust the edge of the cake with icing sugar and serve on a plate. Decorate as desired with mint, strawberry halves and currants
4
Halve the strawberries. Place the berries dome-shaped on the pudding filling. Mix cake glaze powder and remaining sugar in a small pot and gradually add 1/4 litre of water while stirring. Bring to the boil while stirring and spread evenly over the berries from the middle. Let it set in a cool place. Dust the edge of the cake with icing sugar and serve on a plate. Decorate as desired with mint, strawberry halves and currants