Mascorpone wild berry sparkling wine cake

Ingredients for 1 servings:

• 150 g flour
• 75 g butter, melted
• 75 g sugar
• 10 g pistachios
• 1 pinch of salt
• 2 eggs
• 1 packet of baking powder
• 250 g mascarpone
• 400 ml coconut milk
• 1 vanilla pod(s), scraped
• 12 g gelatin
• 2 egg whites
• 50 g sugar
• 700 g berries (wild berries), mixed
• 2 packs of cake glaze, red
• 400 ml dry sparkling wine
• 75 g almond flakes, roasted
• 15 g chopped pistachios

Instructions

Working time approx. 55 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 15 minutes

for 12 pieces

Beat the butter with sugar, eggs, and salt. Sift the flour with baking powder over the sponge base and add a little milk to make a sponge base. Fold in the pistachios. Bake at 175°C until golden brown. Mix the mascarpone, vanilla, and coconut milk. Prepare the gelatine according to the instructions and add it to the mixture, mixing well. Beat the egg whites with the sugar until stiff peaks and carefully fold it into the mascarpone until smooth. Check the sweetness and add more sugar if necessary. Place a cake ring around the cooled sponge base. To prevent the base from becoming soggy, dust it lightly with flour. Then add the mascarpone and leave to set in the refrigerator for 1 hour. Wash the berries or, if frozen, drain well on crepe paper. Pour the berries over the mascarpone. Make the glaze with the sugar and sparkling wine and cover. Chill for another hour. Carefully press the toasted almond flakes and pistachios around the edge. Sugared rose petals and mint are suitable for decoration.