Naked Cake Berry Cake

Ingredients for 1 servings:

• 4 eggs, size M
• 5 tbsp water, warm
• 100 g wheat flour type 405
• 1 tsp baking powder
• 50 g sugar, fine
• 50 g coconut blossom sugar or brown cane sugar
• 30 g cocoa powder
• Butter for the mold
• 1 pack of cream cheese, 175 g
• 1 pack of cream powder (Quarkfein strawberry flavor)
• 65 g sour cream
• 250 ml whipped cream
• n. B. Sugar, approx. 30 – 50 g
• 70 ml water
• 1 pack of cake glaze, red
• 30 ml strawberry syrup or raspberry syrup
• 400 g strawberries, preferably small fruits
• 4 red currant bunch(s)
• 10 raspberries, possibly more
• 20 blueberries, possibly more
• some powdered sugar for dusting
• some mint leaves for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

a small, slightly fresh summer cake – also suitable as a small birthday cake

Preheat the oven to 150°C (top/bottom heat), grease a small baking pan (approx. 17 cm) with butter, and place a sheet of baking paper in the bottom of the pan so that the base can be easily removed from the pan after baking. For the dark sponge cake, separate the eggs. Mix the two types of sugar together. In a larger bowl, beat the egg whites with half of the sugar mixture until stiff peaks form. In another bowl, whisk the egg yolks with the remaining sugar and the warm water until frothy and add to the stiff egg whites. Mix the flour with the baking powder and cocoa powder and sift into the bowl with the two egg mixtures. Then quickly mix everything with a whisk (not a mixer). Pour the batter into the small springform pan and bake at 150°C for approx. 25-30 minutes. Check with a wooden skewer whether the batter is baked through, especially in the center; it will take a while there as the base is quite high. After baking, loosen the base from the edge of the baking pan with a knife, open the springform pan, and turn it out onto a wire rack or plate to cool. Carefully peel the baking paper off the bottom layer, which is now facing up. While the cake is baking, sort the strawberries and divide them into thirds. Refrigerate 1/3 (the prettiest) for the garnish. Cut 1/3 into small pieces and puree the remaining third, which are no longer the prettiest. While the cake is cooling, put the whipped cream, sour cream, cream cheese, and the packet of Quarkfein in a bowl and mix together. If you like it a little sweeter, you can add 20–50 g of sugar to the cream and mix with a mixer. Be careful, it will splash a little at first, but will quickly become creamy and firm. Now carefully fold the chopped strawberries into the cream with a spoon. Place everything in the refrigerator temporarily. For the red berry sauce, mix 70 ml of water with the syrup and cake glaze powder and heat in a saucepan. When it starts to boil and set, remove the pan from the heat and stir in the pureed strawberries. Let everything cool slightly for a few minutes, stirring occasionally to prevent the sauce from setting. Cut the sponge cake into three equal-sized pieces. If the top layer has a “volcanic mountain” from baking, cut it as evenly as possible to create a platform on top. Place some of the strawberry cream on the bottom layer and carefully spread a few spoonfuls of the lukewarm berry sauce on top. Place the second layer on top and spread the cream and sauce on top. Finally, place the third layer on top as a lid, place a few spoonfuls of cream in the center, and drizzle with the remaining berry sauce. Finally, arrange the remaining strawberries, two currant vines, a few raspberries, and blueberries on top of the cream and dust with powdered sugar, if desired. Simply arrange any leftover fruit around the naked cake on the plate. For the perfect finishing touch, garnish the cake with two or three mint leaves. The cake can actually be eaten right away, but I recommend putting it in the refrigerator for a bit and storing it there.