As you already know, I'm not a talent when it comes to cakes. For some reason they never look as I want. But they always taste good, and that's more important. But about today's berries cake I am a bit proud ... because it does not only tastes good but it also looks good. At least this is my opinion. Well, you cannot do a lot wrong here...but still. I'm pretty happy with the result.
For a 26-28cm
spring-form pan you need:
|
For the dough:
|
For the cream:
|
|
200
g soft butter
|
400
g mascarpone
|
|
150
g sugar
|
150
g ricotta
|
|
4
eggs
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3-4
tbsp powdered sugar
|
|
1
lemon
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250
g currants
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300
g flour
|
250
g blueberries
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1
tbsp baking powder
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125
g gooseberries
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salt
|
fresh
mint
|
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15
tbsp milk
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This is how you
proceed:
Line the bottom of a spring-form pan with parchment paper. Preheat oven to 200°C.
For the dough beat butter, sugar and eggs with the whisks of the electric mixer for 5 minutes until frothy light. Wash lemon with hot water, dry and finely grate the zest. Mix lemon zest, flour, baking powder and 1 pinch of salt and stir into the egg mixture. Add 15 tablespoons of milk and stir.
Divide the dough in 2 and pour a portion in the pan, smooth it and bake for 15 min until golden. Remove, cool in the tin for a few minutes then turn out, remove the paper and cool completely on a wire rack. Do the same with the remaining dough.
For the cream stir mascarpone, ricotta and powdered sugar. Sort out the berries, wash and drain. Squish 100g currants and 100 g blueberries and fold into the cream.
Spread every cake with the cream then scatter over the berries. Assemble the cake on a cake plate and then give for 2-3 hours in the refrigerator.
Decorate with mint and serve.
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