Separate eggs. Beat the egg yolks, 125 g sugar and vanillin sugar until fluffy. Stir in ricotta by the spoonful. Add flour and almonds and mix. Beat the egg whites until stiff and fold into the dough. Grease the bottom of a springform pan (26 cm Ø) and sprinkle with breadcrumbs.
Add the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Take out the cake and let it cool down a little. Remove from the tin and let it cool down. Select the raspberries and blueberries and wash carefully. Wash cherries, remove stalks and pits. Wash currants and pluck from panicles. Sprinkle fruits with the rest of the sugar. Soak gelatine in cold water. Boil up the cherry nectar. Mix the red fruit jelly powder with a little cold water and bind the cherry nectar with it, bring to the boil again. Squeeze the gelatine and stir into the cherry nectar.
Wash currants and pluck from panicles. Sprinkle fruits with the rest of the sugar. Soak gelatine in cold water. Boil up the cherry nectar. Mix the red fruit jelly powder with a little cold water and bind the cherry nectar with it, bring to the boil again. Squeeze the gelatine and stir into the cherry nectar. Fold in the fruit and let it cool down a little. Place the fruits on the cake base and chill for 2 hours. Dust the edge of the cake with icing sugar. Serve decorated with lemon balm. Whipped cream tastes good with it. Makes about 12 pieces
Fold in the fruit and let it cool down a little. Place the fruits on the cake base and chill for 2 hours. Dust the edge of the cake with icing sugar. Serve decorated with lemon balm. Whipped cream tastes good with it. Makes about 12 pieces
waiting time approx. 4 1/2 hours