-
1
preheat oven to 150 Celsius
-
2
Beat the whole eggs lightly, then add the sugar and Beat until it gets almost white with a sticky consistency.
-
3
Butter the cake pan and put some flour in to have an isolating layer.
-
4
carefully add the sifted flour!
-
5
put into a 16cm round cake pan and bake for approx 15-20 Minutes.
-
6
in the meanwhile, put the mascarpone in a bowl and mix it to a smooth consistency.
-
7
In a casserole put all the selected berries ( I've chosen, blackberry, raspberry, some strawberries and black currant) and some water (3 tablespoons) bring to a boil until the berries release their juice (5min)
-
8
then take away from fire, let cool for 10 min and then put it through a sieve, so all hard parts stay in the sieve and you only have the berry puree
-
9
mix berries and mascarpone together and let cool for approx 1 hour
-
10
when your biscuit is done DON'T OPEN THE OVEN immediately, put in a stick in the ovendoor so there is just a small gap for the hot air to get out.
-
11
Otherwise you biscuit won't be fluffy!
-
12
let the cake rest for approx 20 min.
-
13
the cut it in the middle to fill it with the berry cream (attention, cake has to be lukewarm otherwise cream will melt!)
-
14
put in the fridge for 2-3 hours
-
15
now the white chocolate topping, melt the chocolate with 3 spoons of water in a water bath (casserole filled with some water, instead of lid put another casserole with the chocolate)
-
16
then add the butter and let it melt, stir continuously
-
17
take away from fire and stir in the sifted confectioners sugar
-
18
put the cake on a lattice cover the whole cake with the topping let it rest for 5 minutes until all chocolate has come down and a thin layer is left
-
19
decorate with your berries and let cool for another 5 hours.
-
20
take out of fridge 15min before serving!
