Mortar with chocolate-berry cream

Name: Mortar with chocolate-berry cream
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 3 Eggs (Gr. M); 7-10 Tbsp Salt; 125 g Sugar; 50 g Flour; 50 g Cornstarch; 7-10 Tbsp 1 1⁄2 coated Tsp baking powder; 20 g Cocoa; baking paper; 7-10 Tbsp For cream and chocolate icing; 5 sheets white gelatine; 850 g mixed berries (e.g. 400 g strawberries, 250 g raspberries and 200 g blueberries); 500 g + 150 g whipped cream; 1 TABLESPOON Sugar; 3 packages Bourbon vanilla sugar; 100 g Whole milk grated chocolate; 250 g Dark chocolate coating; 1 cube (25 g) white plate fat (e.g. palmine)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

3 Eggs (Gr. M)
7-10 Tbsp Salt
125 g Sugar
50 g Flour
50 g Cornstarch
7-10 Tbsp 1 1⁄2 coated Tsp baking powder
20 g Cocoa
baking paper
7-10 Tbsp For cream and chocolate icing
5 sheets white gelatine
850 g mixed berries (e.g. 400 g strawberries, 250 g raspberries and 200 g blueberries)
500 g + 150 g whipped cream
1 TABLESPOON Sugar
3 packages Bourbon vanilla sugar
100 g Whole milk grated chocolate
250 g Dark chocolate coating
1 cube (25 g) white plate fat (e.g. palmine)

Directions

1
For the cake base, line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat the egg whites, 4 tbsp. cold water and 1 pinch of salt until stiff, while pouring in 125 g sugar.
2
Beat the egg yolks separately. Sift flour, starch, baking powder and cocoa on top and fold in. Fill into the springform pan and smooth it down.
3
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 25-30 minutes. Leave to cool in the mould. Cut the cake base in half horizontally once. Place a cake ring around the lower cake base.
4
For the cream, soak gelatine in cold water. Wash and clean the strawberries. Select the raspberries and blueberries and wash them carefully if necessary. Whip 500 g cream until stiff, adding 1 tbsp. sugar and 2 packets of vanilla sugar.
5
Squeeze the gelatine and dissolve at low heat. Stir in 1-2 tablespoons of whipped cream and then stir into the remaining cream. Rasp chocolate and approx. 2⁄3 Fold berries (approx. 550 g) into the cream.
6
Spread on the lower floor. Place the 2nd floor on top. Refrigerate the men's cake for 3-4 hours.
7
Whip 150 g cream until stiff, while pouring in 1 packet of vanilla sugar. Spread the edge of the cake with it.
8
For the chocolate icing, chop the chocolate coating coarsely and melt with white fat in a hot water bath. Leave to cool slightly. Pour the chocolate coating onto the cake and spread it on the surface so that it runs down slightly at the edge of the cake.
9
Dab the remaining berries dry and put them into the still liquid chocolate icing. Chill the cake for at least 1 hour.