Multicoloured berry sour cream cake

Name: Multicoloured berry sour cream cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 3 Eggs (size M); 200 g Sugar; 50 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 9 sheets Gelatine; 500 g Whole milk yoghurt; 250 g Sour cream; alternatively sour cream; 7-10 Tbsp Juice of 2 lemons; 3 (250 g each) Cup of whipped cream; 125 g red currants, raspberries and blackberries; 7-10 Tbsp Mint leaves; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

3 Eggs (size M)
200 g Sugar
50 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
9 sheets Gelatine
500 g Whole milk yoghurt
250 g Sour cream; alternatively sour cream
7-10 Tbsp Juice of 2 lemons
3 (250 g each) Cup of whipped cream
125 g red currants, raspberries and blackberries
7-10 Tbsp Mint leaves
baking paper

Directions

1
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Gradually pour in 100 g sugar. Fold in the egg yolk. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in.
2
Line the bottom of a springform pan (26 cm Ø, with high rim) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes.
3
Then let it cool down for about 30 minutes. After about 15 minutes, remove the springform pan and let the base cool completely. Cut the cake base in half crosswise and place a cake ring around the lower base.
4
Soak gelatine in cold water. Stir yoghurt and sour cream until smooth. Heat lemon juice and remaining sugar and dissolve the well squeezed gelatine in it. Stir into the yoghurt and sour cream mixture and chill for approx. 30 minutes.
5
In the meantime, whip 250 g cream until stiff. Put in a cool place. Remove the currants from the panicles, except for something for decoration. As soon as the yoghurt and sour cream starts to gel, fold in the cream.
6
Fold in about half of the berries. Spread the cream on the cake base, place the 2nd base on top and chill for about 3 hours. Whip the rest of the cream until stiff. Remove cake ring. Spread the cake with approx. 2/3 of the cream.
7
Decorate the edge with a cake comb or fork. Pour the rest of the cream into a piping bag with a medium-sized punched spout and squirt about 14 tuffs onto the cake. Decorate with the remaining berries and mint leaves.