Blackberry dome cake

Ingredients

Directions

1. 1

   Finely crumble 10 Amarettini. Separate eggs. Beat the egg whites until stiff, then pour in 80 g sugar. Stir in egg yolks. Mix flour, amaretti crumbs, baking powder and starch and fold into the mixture alternately with the milk. Line a baking tray with baking paper and spread the mixture on 2/3 of the tray. Fold a rim with extra strong aluminium foil to separate the dough.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Soak the gelatine in cold water. Wash the blackberries, put 4 aside. Puree remaining berries. Remove the tray from the oven, turn out the sponge cake base and remove the baking paper immediately. Let the cake base cool down. Mix mascarpone, 50 g sugar, lemon juice and yoghurt with the whisk of the hand mixer for about 5 minutes until creamy. Whip the cream until stiff. Squeeze out the gelatine, dissolve it and mix with 4 tablespoons of cream. Stir into the remaining cream. Stir in the blackberry puree, fold in the cream and chill. Cut out 2 circles (18 cm Ø and 14 cm Ø) from the sponge cake base. Rinse a bulbous bowl or dome cake tin (18 cm Ø) with water.

3. 3

   Whip the cream until stiff. Squeeze out the gelatine, dissolve it and mix with 4 tablespoons of cream. Stir into the remaining cream. Stir in the blackberry puree, fold in the cream and chill. Cut out 2 circles (18 cm Ø and 14 cm Ø) from the sponge cake base. Rinse a bulbous bowl or dome cake tin (18 cm Ø) with water. Pour in about 1/3 of the cream. First place about 15 Amarettini on top of the cream with the base facing upwards, then place the smaller base on top so that a rim is left free all around and press down lightly. Pour the rest of the cream into the mould and finish with the 2nd base. Chill the cake for at least 3 hours. Coarsely crumble about 3 Amarettini. To topple the cake, hold the mould briefly in a pot of hot water, then turn it over. Decorate the cake with 7 amaretti, crumbs and 4 blackberries

4. 4

   Pour in about 1/3 of the cream. First place about 15 Amarettini on top of the cream with the base facing upwards, then place the smaller base on top so that a rim is left free all around and press down lightly. Pour the rest of the cream into the mould and finish with the 2nd base. Chill the cake for at least 3 hours. Coarsely crumble about 3 Amarettini. To topple the cake, hold the mould briefly in a pot of hot water, then turn it over. Decorate the cake with 7 amaretti, crumbs and 4 blackberries