Multi-tiered berry cake with berries

Ingredients for 1 servings:

• 900 g butter, soft, room temperature
• 800 g sugar
• 4 pinches of salt
• 18 eggs (size M)
• 800 g flour
• 1 ½ packets of baking powder
• 300 g almonds, peeled, ground
• 2,000 g berries, e.g. raspberries or strawberries, possibly mixed
• 750 g gelling sugar (2:1)
• 1,200 g butter
• 1,100 g marzipan paste
• 400 g butter, soft, room temperature
• 400 g powdered sugar
• 250 g natural yogurt (1.5% fat) or low-fat quark
• 125 g blueberries
• 125 g blackberries
• 250 g currants, red ones with panicles
• 250 g raspberries, fresh
• 500 g strawberries, fresh
• Powdered sugar for the work surface

Instructions

Working time approx. 6 hours; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 7 hours

For a three-tiered cake (25 cm, 20 cm, and 15 cm). 1/3 of the recipe works perfectly for a regular cake (approx. 25 cm). You can choose the berries to suit your taste!

The preparation steps below describe how to make a three-tiered cake. If you’re only making a regular (one-tiered) cake, like the one in my photos, simply use 1/3 of the ingredients listed. Make a batter with half the ingredients. To do this, beat 450g very soft butter, 400g sugar, and 2 pinches of salt with the whisk attachment of a food processor for several minutes until thick and foamy. Add 9 eggs, one at a time, and continue beating. Sift 400g flour and 10g baking powder, mix with 150g ground almonds, and fold in with a spatula, taking care not to overmix so the batter remains nice and airy. Line the baking rings (25, 20, and 15cm) with baking paper or line corresponding springform pans with baking paper. Divide the batter evenly and smooth it out. Bake the sponge cakes on two baking sheets in a preheated oven at 160°C (fan oven, top/bottom heat: 180°C) for 25-30 minutes. Test with a wooden skewer whether the cakes are baked through and cooked through; remove the smaller sponge cakes sooner if necessary. Let the cakes cool on a wire rack, cut them into rings while still lukewarm, and clean the rings. Prepare another sponge mixture from the remaining ingredients as described above and divide it between the three baking tins. Repeat the baking process so that you have two sponge cakes of each size. For the cream, bring the berries and gelling sugar to a boil in a large saucepan, stirring occasionally. While the berries are still hot, pass them through a sieve or puree them and weigh out 1200g. Beat the softened butter with the whisk attachment of a food processor for several minutes until thick and creamy. Gradually add 1200g of lukewarm raspberry puree and continue whisking until the cream is pale pink and fluffy. Set the remaining raspberry puree aside until ready to use. Assemble the tiers. To do this, trim the tops of the cold cakes straight off and cut each cake in half horizontally. If the cakes have different diameters, it’s best to cut them out using an adjustable cake ring in sizes 25 cm, 20 cm, and 15 cm ø. Now assemble the respective cake layers into three equally high cakes. To do this, spread a little raspberry buttercream about 8 mm thick on the bottom large layer. Spread 2-3 tablespoons of the remaining raspberry puree on top. Place another large layer on top of the cream, spread a layer of buttercream about 8 mm thick, and spread 2-3 tablespoons of raspberry puree on top. Continue in this manner until all four large layers are stacked and filled with raspberry buttercream. Assemble and fill the medium and small cake layers in the same way. Place an adjustable cake ring around each of the three filled cakes. Refrigerate the cakes for at least one hour. Cut three circles (25, 20, and 15 cm) from the cake boards. Cut the cakes out of the cake rings and place them on the appropriate cake boards. Spread the remaining cream evenly all over. Cover the cakes with plastic wrap and refrigerate overnight. Line the tiers. To do this, knead the marzipan and divide it into a large, medium, and small portion. Roll out the larger portion on a lightly dusted dusting of icing sugar until thin (about 2-3 mm) and cut out a circle (50 cm in diameter). Place the marzipan cover on the cake and press it onto the edge of the cake, ensuring there are no creases. Trim off any excess marzipan. Continue with the middle cake, roll out the marzipan on the icing sugar to a circle with a diameter of 40 cm, place the marzipan sheet on the cake and press it onto the edge of the cake, avoiding any creases. Trim off any excess marzipan. For the smallest cake, roll out the remaining marzipan thinly (32 cm in diameter) and cover the cake with it as described. For the white buttercream, beat the soft butter and sifted icing sugar with the whisk attachment of a food processor for several minutes until thick and creamy. Gradually add the yogurt and continue beating until the buttercream is nice and fluffy. Now assemble the cake and decorate. Place the largest cake on a suitable cake plate and, using a palette knife, spread light buttercream all around, applying a very thin layer to the top. Place the medium-sized cake on the cake board in the middle of the bottom cake and also spread light buttercream all around, applying a thin layer to the top. Place the smallest cake on the cake board in the middle of the middle cake. Cover the smallest cake all over with buttercream. If necessary, refrigerate the assembled cake again. Rinse the fresh berries and pat dry. Decorate the cake with the berries just before serving. Tips: The cake will keep for up to 3 days if refrigerated. The sponge cake bases can also be frozen if well wrapped.