Melt the fat, let it cool down. Separate eggs. Beat the egg whites until stiff, adding 225 g sugar and vanillin sugar. Stir in egg yolks. Mix flour, almonds and baking powder. Fold into the egg mixture together with the fat.
Grease a star cake tin (2 litres capacity; 28 cm Ø) and dust with flour, fill in the mixture. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-45 minutes. Allow to cool, turn out on a cake rack and let it cool down. Boil 150 g frozen berries, 75 g sugar and 100 ml water in a pot. Mix starch with 5 tablespoons of water until smooth. Remove from heat and stir in the starch. Simmer for about 1 minute while stirring. Remove from the heat and mix in 150 g of frozen berries, allow to cool. Cut the base in half horizontally once. Mix mascarpone and cream with the whisk of the hand mixer until smooth. Mix sauce powder and 1 tablespoon of sugar, pour in while stirring, beat until stiff.
Remove from heat and stir in the starch. Simmer for about 1 minute while stirring. Remove from the heat and mix in 150 g of frozen berries, allow to cool. Cut the base in half horizontally once. Mix mascarpone and cream with the whisk of the hand mixer until smooth. Mix sauce powder and 1 tablespoon of sugar, pour in while stirring, beat until stiff. Spread the cream loosely on the lower base. Spread the berry compote over it. Place the upper cake layer on top. Chill for about 1 hour. Just before serving, dust with icing sugar and decorate with pearls
Spread the cream loosely on the lower base. Spread the berry compote over it. Place the upper cake layer on top. Chill for about 1 hour. Just before serving, dust with icing sugar and decorate with pearls
2 hours waiting time