Berry cake with raspberry mousse and white truffle cream

Ingredients for 1 servings:

• 200 g whipped cream
• 120 g butter
• 160 g white chocolate coating
• 75 ml Prosecco
• 25 ml lemon juice
• 1 tsp lemon peel, organic
• 180 g currants
• 180 g dark chocolate coating
• 180 g butter
• 180 g sugar
• 5 eggs
• 180 g flour
• 1 ½ tsp baking powder
• 100 g eggs (2 – 3)
• 65 g powdered sugar
• 75 g poppy seeds, ground
• 25 g flour
• 65 g egg white, from about 2 eggs
• 20 g sugar
• 15 g butter, liquid
• 180 g raspberries, e.g. frozen, made into raspberry puree
• 2 packs of white cake glaze
• 3 egg whites
• 60 g sugar
• 180 g whipped cream
• 120 g raspberries, e.g. frozen, made into raspberry puree
• 180 ml blackcurrant juice
• 60 g sugar
• 1 pack of cake glaze, white
• 150 g white chocolate coating
• Raspberries
• currants

Instructions

Working time approx. 6 hours; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 9 hours

White truffle cream: Bring the whipped cream to a boil in a saucepan the day before. Remove the pan from the heat and melt the butter in the cream. Chop the white chocolate and melt it into the cream and butter mixture while stirring. Wash the organic lemon in hot water, dry it, zest it, and squeeze the juice. Stir the Prosecco, 25 ml lemon juice, and 1 teaspoon lemon zest into the chocolate, cream, and butter mixture. Then pour the truffle cream into a tall mixing bowl, cover with cling film, and refrigerate overnight. If you like, you can also bake the chocolate sponge cake and poppy seed sponge at the same time. Then, the next day, all you have to do is whip up the raspberry mousse and assemble the cake. Chocolate sponge base: Preheat the oven to 180°C (top/bottom heat), line the base of a 26 cm springform pan with baking paper, and grease the springform pan ring. Melt the dark chocolate over a hot water bath. While the chocolate is melting, beat the butter and sugar until light and creamy. Separate the eggs, gradually beat the egg yolks into the butter mixture, then fold in the melted dark chocolate. Mix the flour with the baking powder, sift over the butter and chocolate mixture, and stir briefly. Beat the egg whites until stiff peaks form and fold into the chocolate sponge. Pour the sponge into the prepared springform pan, spread evenly, and bake in the preheated oven for about 40 minutes. When a skewer inserted into the pan comes out clean, remove the chocolate cake from the oven, carefully remove it from the pan, and let it cool. Poppy seed sponge: Preheat the oven to 220°C (top/bottom heat) and line a baking tray with baking paper. Place the butter in a saucepan and melt slowly. Beat 100g of egg with the icing sugar until fluffy, mix the ground poppy seeds with the flour, and stir into the egg foam. Separate 2 eggs. Weigh 65g of egg whites and beat them together with the sugar until stiff peaks form. Fold the egg whites into the batter. Fold in the melted butter. Pour the sponge mixture onto the prepared baking tray and spread evenly. Place the tray in the preheated oven and bake the poppy seed sponge for 8-10 minutes. Make sure the sponge does not brown too much in the oven. When a skewer inserted into the sponge comes out clean, remove the sponge from the oven, sprinkle lightly with sugar, and let it cool completely on the baking tray. Assemble the cake: Remove the truffle cream prepared the day before from the refrigerator. Strip the currants from the stalks with a fork, wash them, and place them in a sieve to dry. Halve the chocolate layer horizontally and place the bottom layer on a cake plate. Place a cake ring around the layer, leaving enough space between the layers to allow room for the sponge coating. Cut the poppy seed sponge into 8-centimeter-high strips with a knife. Place the cut sponge strips around the bottom chocolate layer, inside the cake ring. You’re essentially lining the cake ring with the sponge. Now tightly close the cake ring around the layer. Beat the truffle mixture with a hand mixer, then fold in the currants and spread the cream over the bottom layer and spread it evenly. Now place the second chocolate layer on top and press it down lightly. Chill the berry cake in the refrigerator. But before you can really begin, you first need to make the raspberry puree. To do this, thaw 500g of frozen raspberries, puree them finely with a hand blender, and then pass the puree through a sieve to remove all the small seeds. I used this amount of raspberry puree to make the raspberry mousse and the fruit glaze. Raspberry mousse: Now it’s time to prepare the fruit mousse. Put 180g of the raspberry puree (cover the remaining raspberry puree and store it in the refrigerator for the fruit glaze, which is prepared the next day) into a saucepan with the cake glaze, mix both with a whisk, and bring to a boil while stirring. Then simmer gently for about 2 minutes, stirring constantly, and then remove the pan from the heat. Separate the 3 eggs and beat the egg whites with the sugar over a hot water bath until stiff peaks form. Place the fruit puree in a bowl and fold in the beaten egg whites. When the mixture begins to stiffen, whip the cream until stiff peaks form and fold it in as well. Now take the cake out of the fridge again and pour the raspberry mousse onto the chocolate base and spread it on. Then put the cake back in the fridge where it can set overnight. Fruit coating: The next day, put the 120g of raspberry puree, the blackcurrant juice, sugar, and white glaze into a saucepan, mix, and bring to a boil while stirring. Then simmer gently for about 2 minutes, stirring constantly, and then remove the pan from the heat. Now take the berry cake out of the fridge, pour the slightly cooled, but still liquid juice mixture onto the raspberry mousse and spread it evenly. Then put the cake back in the fridge. Decoration: Now slowly melt the white chocolate coating over a not-too-hot water bath (approx. 40°C). When the chocolate coating is liquid, take the cake out of the fridge again, loosen the cake ring, and remove it. Now push narrow strips of baking paper slightly under the edge of the cake so that the cake plate is sufficiently covered and not soiled by the white chocolate coating that runs down. Then put the chocolate coating in a freezer bag and cut off a small piece from the tip. Now pipe the white chocolate coating onto the top of the poppy seed sponge so that this edge is completely covered with the chocolate coating. Every few centimeters, add a little more of the chocolate coating so that it runs down the outside of the cake. Then place the cake back in the refrigerator and chill for another 1-2 hours. Before serving, remove the strips of baking paper and garnish the cake with fresh raspberries and currants, if desired.