Mascarpone berry cream pancake cake à la Didi

Ingredients for 1 servings:

• 9 eggs, size M
• 120 g sugar
• 1 packet of vanilla sugar
• 1.2 liters of milk
• 200 ml carbonated mineral water
• 1 pinch of salt
• 750 g flour
• 50 g hazelnuts, ground
• 350 ml cream
• 1 pack of cream stiffener
• 1 pack of instant gelatin
• 3 tbsp sugar
• 2 packets of vanilla sugar
• 500 g mascarpone
• 300 g buttercream (berry buttercream, from my recipe “Berry Waffle Cake à la Didi, CK)
• 125 g blackberries
• 125 g raspberries
• 125 g blueberries
• 125 g currants
• 2 tbsp currant jelly

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Mix the eggs, sugar, vanilla sugar, milk, sparkling water, and a pinch of salt. Combine the flour and hazelnuts in a bowl and gradually stir in the egg and milk mixture, forming a lump-free batter. Let the batter rest for 15-20 minutes. In a pan with a little oil, use the batter to make thin pancakes, then let it cool. Whip the cream with the sugar, vanilla sugar, cream stabilizer, and instant gelatin until stiff. Whip the mascarpone until creamy and fold in the stiffly whipped cream. Partially puree 2/3 of the berries, leaving a few coarse pieces. Fold into the mascarpone and cream mixture. Chill. Now it’s time to layer: First, place a pancake on a cake plate and enclose it with a cake ring. Spread some berry buttercream on top. Place another pancake on top. Now spread some of the berry mascarpone cream on top and continue layering until all the creams are used up. Finish with a pancake. Warm the redcurrant jelly and spread it on the top pancake. Decorate with the remaining berries and refrigerate until ready to serve.