Blackberry tiramisu cake

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Beat 130 g sugar and eggs with the whisk of the hand mixer for 3-5 minutes until foamy. Sift the flour into the egg foam and fold in carefully. Pour the sponge mixture into a piping bag with perforated spout and squirt in long strips, close together, onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes. Remove from the oven and turn out onto a damp tea towel sprinkled with a little sugar. Carefully remove the baking paper. Wrap the sponge cake plate in the damp cloth and let it cool down for about 30 minutes.

2. 2

   Sort the blackberries, wash and pat dry. Soak gelatine in cold water. Melt white chocolate over a warm band of water. Mix quark, mascarpone, cream and 120 g sugar. Stir in white chocolate. Dissolve the gelatine in a pot with 2-3 tbsp. of the mascarpone quark mixture and quickly stir into the remaining cream. Halve the blackberries and, except for a few for garnishing, fold into the cream.

3. 3

   Stretch the square cake frame around the sponge cake base, place half of the cream on top and smooth it down. Place the lady fingers on top and sprinkle with espresso. Spread the rest of the cream on top and chill for at least 1 hour. Dust with some cocoa powder and garnish with remaining berries.

Nutrition Facts

KCAL
630 kcal

CARBS
52 g

FATS
40 g

PROTEINS
14 g