Men's Berry Tart

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff and finally add 125 g of sugar. Add the egg yolks one after the other and fold in. Mix flour, cornstarch, baking powder and cocoa, sieve onto the egg foam and fold in carefully. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 25-30 minutes. Let the sponge cake cool down in the tin on a cake rack.

2. 2

   Remove the base from the tin and cut through once. Place a cake ring around the lower cake base. Soak the gelatine in cold water. Wash 300 strawberries, drain well and clean. Sort 125 g raspberries and blueberries each. Wash and drain the blueberries. Whip 500 g cream, 1 tablespoon sugar and 2 packets of vanilla sugar until stiff. Squeeze out the gelatine, dissolve and mix with 1-2 tablespoons of cream in a pot. Then beat into the remaining cream. Fold grated chocolate and prepared berries into the cream, place on the bottom cake layer, smooth it down. Cover with the second base. Put the cake in a cool place for 3-4 hours. Whip 150 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring. Spread the cake ring with cream.

3. 3

   Squeeze out the gelatine, dissolve and mix with 1-2 tablespoons of cream in a pot. Then beat into the remaining cream. Fold grated chocolate and prepared berries into the cream, place on the bottom cake layer, smooth it down. Cover with the second base. Put the cake in a cool place for 3-4 hours. Whip 150 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring. Spread the cake ring with cream. Refrigerate the cake again. Chop the chocolate coating and melt in a hot water bath. Let it cool down a little. Pour the chocolate coating onto the cake and seal it on the surface so that it runs down the edge of the cake. Prepare the remaining berries as described above (drain well!) and place them in the moist icing. Chill the cake for about 1 hour. Lift the cake onto a cake plate and cut into pieces with a knife dipped in hot water

4. 4

   Refrigerate the cake again. Chop the chocolate coating and melt in a hot water bath. Let it cool down a little. Pour the chocolate coating onto the cake and seal it on the surface so that it runs down the edge of the cake. Prepare the remaining berries as described above (drain well!) and place them in the moist icing. Chill the cake for about 1 hour. Lift the cake onto a cake plate and cut into pieces with a knife dipped in hot water