Two-tiered anniversary cream cake with berries

Name: Two-tiered anniversary cream cake with berries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 6 Eggs (size M); 2 packages Vanillin sugar; 150 g Sugar; 60 g Cornstarch; 90 g Flour; 100 g Butter; 150 g Icing sugar; 800 g Double cream cream cheese; 4 TABLESPOONS Whipped cream; 100 g Raspberries; 200 g mixed berries; 25 g white chocolate rolls; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

6 Eggs (size M)
2 packages Vanillin sugar
150 g Sugar
60 g Cornstarch
90 g Flour
100 g Butter
150 g Icing sugar
800 g Double cream cream cheese
4 TABLESPOONS Whipped cream
100 g Raspberries
200 g mixed berries
25 g white chocolate rolls
baking paper

Directions

1
Separate eggs. Beat the egg whites, vanilla sugar and sugar with the whisks of the hand mixer until stiff. Stir in egg yolks. Carefully fold in starch and flour. Line the bottom of two springforms (18 + 26 cm Ø) with baking paper.
2
Spread the sponge cake mixture in it and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Take out, turn onto a cake rack, remove baking paper, let the cake base cool down.
3
Cream butter and 50 g icing sugar with the whisk of the hand mixer. Mix cream cheese, cream and 100 g icing sugar with the whisk of the hand mixer until creamy. Select the raspberries, wash and drain well.
4
Finely mash the raspberries. Stir the whipped butter and raspberry puree into the cream cheese.
5
Cut the sponge cake bases in half horizontally. Spread about half of the cream on the lower cake layers, smooth it down, place the upper layers on top. Spread the rest of the cream on the cakes. Place the small cake in the middle of the large cake.
6
Chill for about 2 hours.
7
Select the berries, wash and drain well. Decorate cake with berries and chocolate rolls.