John Myers
Contents
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Ingredients
- 30 g Chopped almonds
- 2 Eggs
- 2 tablespoon Sunflower oil
- 50 g Sugar
- 1 packet Vanilla sugar
- 100 g Natural yoghurt
- 2 tablespoon Grated chocolate
- 100 g Flour
- 1 teaspoon Baking powder
- 75 g Dark couverture
- 15 g Coconut oil
- 300 g Frozen berry mix
- 4 sheet Gelatin white
- 150 Milliliters Black currant juice
- 15 g Food starch
- 50 g Sugar
- 11 sheet Gelatin white
- 300 g Frozen raspberries
- 2 tablespoon Sugar
- 1 packet Vanilla sugar
- 500 g Mascarpone
- 250 g Quark
- 100 g Sugar
- 200 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- 75 g Whipped cream
- 1 packet Vanilla sugar
- 50 g Chocolate whole milk
- 75 g Chocolate 70% cocoa
- 100 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
- Raspberries fresh
- 12 Chocolate - decor hearts
- Lemon balm fresh
Instructions
- Toast the almonds in a pan without fat. Let cool down. Mix the eggs with the oil, sugar and vanilla sugar. Stir in the yoghurt, almonds and grated chocolate one after the other. Mix flour with baking powder, sieve over it and mix with the other ingredients.
- Grease a springform pan (26 cm diameter) and dust with flour. Fill in the batter. Bake in the oven at 180 degrees for about 12 minutes. Remove from oven and allow to cool.
- Melt the couverture and coconut oil over a hot water bath. Carefully remove the cake base from the mold and place on a cake plate. Spread the couverture on the floor and chill for 10 minutes.
- Let the berries thaw (if necessary divide larger fruits). Soak gelatin in cold water.
- Mix the cornstarch with a little currant juice until smooth. Bring the rest of the juice to the boil with sugar. Add the mixed cornstarch and bring to the boil briefly while stirring. Take the pot off the stove. Squeeze out the gelatine well and dissolve it in it. Fold in the berries.
- Attach a cake ring around the cake base. Spread the berries on the floor and put them back in the fridge.
- Soak gelatine in cold water. Bring the raspberries to the boil with sugar and vanilla sugar. Let simmer for 5 minutes on a low heat. Brush through a sieve. Squeeze out the gelatine well and dissolve it in it.
- Mix the mascarpone with the quark and sugar until very creamy. Mix one third of the mixture with the raspberries. Add to the remaining mascarpone mixture and stir well.
- Whip the cream with the cream stabilizer and vanilla sugar until stiff. Fold into the mascarpone cream. Spread the mixture over the berries and smooth out. Chill for two hours.
- Bring the cream with vanilla sugar to the boil. Melt both types of chocolate in it. Let cool a little and spread on the cake. Chill for about an hour.
- Wash the raspberries. Dry with kitchen paper or allow to drain. Whip the cream with the cream stabilizer and vanilla sugar until stiff. Fill into a piping bag. Carefully remove the cake ring from the cake.
- Garnish the cake with cream, raspberries, chocolate - decorative hearts and lemon balm (or as the mood takes you)
Nutrition
Serving: 100gCalories: 310kcalCarbohydrates: 26.5gProtein: 10.3gFat: 18.1g
