Cake with forest fruits and white chocolate
Light cake with my favorite chocolate :)
Preparation steps
- Biscuit: Preheat the oven to 170 ° C. Line a 22cm diameter mold with baking paper. Separate the egg yolks from the egg whites and beat the egg whites into a stiff batter. Make the egg yolks well with the sugar and vanilla sugar, add the flour, mix the density and baking powder, add the butter and lightly add the egg whites, pour everything into the mold and bake for about 30 minutes (check with a toothpick if it is ready)
- Leave the finished biscuit to cool. Cold cut twice (to get three crusts)
- Cream: Melt the wild berries (if you have frozen ones, like me) and mix into a multi practice. Strain to remove pits (you can and don't have to, I did) Melt the chocolate in the microwave. Whip the sweet cream into the whipped cream. Pour 4 tablespoons of water over the gelatin and leave it to swell. Add wild berries, chocolate, lemon juice, sugar and vanilla sugar to the sweet cream. Mix well to combine everything. Heat the gelatin and add it to the cream, mix well.
- Stacking: Place the biscuit on a tray and a mold around it. Soak the biscuit a little in milk (you can add a little liqueur to the milk, I added cherries). pour half of the cream on the biscuit. cover the cream with a second crust of biscuit (also soak it) and spread the rest of the cream and cover with a third crust of biscuit (and soak it) and leave everything in the mold, put in the fridge for at least 6 hours, preferably overnight, to set well. Separate the cake from the mold and decorate as desired.
- Around this cake is a hoop of white chocolate, the top of the cake is slightly smeared with whipped cream to make the decorations stick better, and the decorations are made of fondant :)))
