Colourful sponge berry towers

Name: Colourful sponge berry towers
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 3 Eggs (size M); 100 g + 4 tablespoons sugar; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 2 sheets Gelatine; 375 g Raspberries; 375 g Blueberries; 250 g Strawberries; 300 g Currants; 300 ml Milk; 300 g Whipped cream; 3 packs Mousse au Chocolate "Vanilla Flavor"; 1 package Cake glaze "Strawberry Flavor"; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

3 Eggs (size M)
100 g + 4 tablespoons sugar
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
2 sheets Gelatine
375 g Raspberries
375 g Blueberries
250 g Strawberries
300 g Currants
300 ml Milk
300 g Whipped cream
3 packs Mousse au Chocolate "Vanilla Flavor"
1 package Cake glaze "Strawberry Flavor"
baking paper

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Stir in egg yolk. Mix flour, starch and baking powder and fold into the egg mixture. Line a baking tray with baking paper and spread the mixture evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Sprinkle the tea towel with 1 tablespoon of sugar.
2
Turn the cake over and remove the paper. Soak the gelatine in cold water. Select the raspberries and blueberries. Wash, clean and pat dry the strawberries. Cut 125 g strawberries in six and 125 g in half. Wash the currants, dab dry and scrape off the panicles. Halve the sponge cake crosswise. Place a cake frame around a base. Put milk and cream in a high bowl rinsed with hot water. Add the cream powder and whisk briefly with the whisk of the hand mixer at lowest setting, then whip at highest setting for 3 minutes. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream, then stir into the remaining cream. Quickly fold in strawberry wedges, 125 g blueberries, half of the currants and half of the raspberries into the mousse.
3
Halve the sponge cake crosswise. Place a cake frame around a base. Put milk and cream in a high bowl rinsed with hot water. Add the cream powder and whisk briefly with the whisk of the hand mixer at lowest setting, then whip at highest setting for 3 minutes. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream, then stir into the remaining cream. Quickly fold in strawberry wedges, 125 g blueberries, half of the currants and half of the raspberries into the mousse. Spread half of the mousse on the bottom layer. Place the 2nd base on top and spread the rest of the mousse on top. Spread the rest of the berries on the mousse and chill for about 3 hours. Mix cake glaze powder and 3 tablespoons of sugar and stir with 1/4 water until smooth. Heat the icing while stirring with a wooden spoon and bring to the boil briefly. Spread the icing from the middle of the cake and chill for approx. 30 minutes
4
Spread half of the mousse on the bottom layer. Place the 2nd base on top and spread the rest of the mousse on top. Spread the rest of the berries on the mousse and chill for about 3 hours. Mix cake glaze powder and 3 tablespoons of sugar and stir with 1/4 water until smooth. Heat the icing while stirring with a wooden spoon and bring to the boil briefly. Spread the icing from the middle of the cake and chill for approx. 30 minutes