Berry tiramisu cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Halve about 3-4 sponge fingers and place them all around the inner edge of a well-closing springform pan (18 cm Ø). Place 2 sponge fingers in the middle, shortening the ends if necessary so that they fit lengthwise. Cut 1 sponge finger in half. Fill the gaps at the bottom of the springform pan with sponge cake halves and leftovers. Sprinkle with liqueur

2. 2

   Chopping chocolate. Heat the cream in a pot and remove from the heat. Add the chocolate and let it melt in the hot cream for 2-3 minutes. Stir the mixture until smooth. Let it cool down a little bit. Pour the mixture into the mould and chill for at least 4 hours

3. 3

   For the groats, select raspberries and blackberries. Wash the currants and remove them from the stalks. Wash, clean and quarter the strawberries. Bring 300 ml nectar to the boil in a pot. Stir 50 ml nectar, sugar and starch until smooth, add to boiling nectar, bring to the boil and simmer for about 1 minute, stirring continuously. Remove from the stove, fold in the fruit, let it cool down

4. 4

   Carefully loosen the edge of the cake with a heated knife. Remove the cake from the tin. Dust the surface with cocoa. Spread some red fruit jelly in the middle of the cake. Decorate with mint and blossom. Add the rest of the groats

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
330 kcal

CARBS
30 g

FATS
20 g

PROTEINS
4 g