Multicoloured berry cake

Name: Multicoloured berry cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 125 g Dark chocolate; 4 Eggs (size M); 275 g Sugar; 125 g Flour; 200 g Whipped cream; 3 sheets Gelatine; 250 g red currants; 350 g mixed berries (for example: very small strawberries and raspberries, white currants and blueberries); 150 g Mascarpone; 75 ml Buttermilk; 250 g white couverture; 10 g Coconut oil; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

125 g Dark chocolate
4 Eggs (size M)
275 g Sugar
125 g Flour
200 g Whipped cream
3 sheets Gelatine
250 g red currants
350 g mixed berries (for example: very small strawberries and raspberries, white currants and blueberries)
150 g Mascarpone
75 ml Buttermilk
250 g white couverture
10 g Coconut oil
7-10 Tbsp Fat and flour

Directions

1
Peel 25 g of chocolate with a peeler into chips and put aside. Grate 100 g chocolate very finely. Beat the eggs and 175 g sugar with the whisk of the hand mixer for 8-10 minutes until creamy. Sift the flour on top and fold in. Fold in liquid cream and grated chocolate. Pour the mixture into a greased springform pan (26 cm Ø) sprinkled with flour. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes, cover after 25 minutes if necessary. Take out and let cool down well.
2
Soak gelatine in cold water. Wash and clean 200 g red currants and half of the remaining berries. Put 150 g red currants aside. Puree the rest of the cleaned berries and 100 g sugar. Stir mascarpone and buttermilk into it until smooth. Cut the base in half horizontally. Cover the bottom cake layer with the edge of the springform pan. Squeeze the gelatine, dissolve lukewarm. Stir in 1 tablespoon of cream. Stir the gelatine into the rest of the cream. Fold in the currants that have been set aside. Spread on the bottom cake layer and smooth it down. Cover with the top cake layer and chill for 1 hour. Chop the chocolate coating. Melt with coconut oil on a warm water bath, let it cool down again a bit.
3
Squeeze the gelatine, dissolve lukewarm. Stir in 1 tablespoon of cream. Stir the gelatine into the rest of the cream. Fold in the currants that have been set aside. Spread on the bottom cake layer and smooth it down. Cover with the top cake layer and chill for 1 hour. Chop the chocolate coating. Melt with coconut oil on a warm water bath, let it cool down again a bit. Remove the cake from the edge of the springform pan. Dribble the chocolate coating onto the cake, leaving only 2 tablespoons, and let it run down the edges of the cake, then refrigerate. Spread 2 tablespoons of couverture very thinly on a cooled marble board. Form into rolls with a spatula, put the rolls in a cool place. Wash and clean 225 g berries. Spread the berries, chocolate rolls and dark chocolate shavings over the cake. Cut into pieces with a hot knife
4
Remove the cake from the edge of the springform pan. Dribble the chocolate coating onto the cake, leaving only 2 tablespoons, and let it run down the edges of the cake, then refrigerate. Spread 2 tablespoons of couverture very thinly on a cooled marble board. Form into rolls with a spatula, put the rolls in a cool place. Wash and clean 225 g berries. Spread the berries, chocolate rolls and dark chocolate shavings over the cake. Cut into pieces with a hot knife