John Myers
Berry Lasagna
The perfect berry lasagna recipe with a picture and simple step-by-step instructions.
biscuit base
- 1 tbsp Honey
- 2 tbsp Cinammon
- 50 g Sugar
- 200 g Whipped cream
- 200 g Cream curd
- 1 piece Vanilla pod
- 1 piece White couverture
- 4 piece Eggs
- 100 g Sugar
- 50 g Butter
- 100 g Flour
- 20 g Unsweetened cocoa
- Clean the berries, chop them if necessary, mix them with the honey and cinnamon in a bowl and let them peel off a little. Line the baking sheet of approx. 35 x 40 cm with baking paper. Melt the butter in a small saucepan. Beat the eggs and 100g sugar with the hand mixer for 10 minutes on the highest setting until creamy. Stir in the cooled, liquid butter.
- Mix the flour with the cocoa, sift into the egg mixture and fold in carefully. Spread the dough evenly on the prepared tray. Bake in the preheated oven for 8-9 minutes on the second shelf from the bottom. Sprinkle a kitchen towel with sugar on the work surface. Pull the sponge cake with the paper off the baking sheet and place it upside down on the towel.
- Sprinkle the paper evenly with a little water and carefully peel off after 2 minutes. Let the sponge cake cool and cut in half crosswise. Beat the cream with the rest of the sugar until stiff. Mix with the quark and the scraped pulp of the vanilla pod. Put half of the sponge cake in a 25 x 20 cm baking dish and press down a little.
- Spread the fruits on the base, pour the quark cream over it and smooth it out. Place the second half of the biscuit on top and also press it down a little. Chill for an hour. Slice the white couverture over the sponge cake like Parmesan.
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