Naked Cake

Ingredients for 1 servings:

• 5 egg whites
• 1 pinch of salt
• 50 g sugar
• 5 egg yolks
• 6 tbsp water, hot
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 3 egg whites
• 1 pinch of salt
• 30 g sugar
• 3 egg yolks
• 4 tbsp water, hot
• 60 g sugar
• 1 packet of vanilla sugar
• 60 g flour
• 30 g cornstarch
• 1 tsp baking powder
• 200 g white chocolate
• 11 sheets of gelatin
• 500 g cream
• 500 g mascarpone
• 1 vanilla pod(s)
• 80 g sugar
• 500 g cream
• 250 g cream cheese
• 100 g sugar
• 1 ½ packs lemon zest
• 3 sachets of Gelatinefix
• 500 g strawberries, cleaned and quartered
• 250 g blueberries, cleaned
• some powdered sugar
• some strawberries
• some blueberries

Instructions

Working time approx. 3 hours; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 10 hours 30 minutes

for a springform pan of 26 cm and one of 22 cm, makes about 25 portions

Preheat the oven to 180°C fan/convection oven. Beat the egg whites with a pinch of salt until stiff. When the egg whites are stiff, add 50g of sugar and beat a little longer. Beat the egg yolks with the boiling water until frothy, then add the remaining sugar and vanilla sugar. Sift the flour, cornstarch, and baking powder over the egg whites and stir in. Then fold in the egg whites. Grease a 26cm baking pan, line the bottom with baking paper, and pour in the batter. Bake on the middle rack at 180°C fan/convection oven for 40 to 45 minutes. Prepare the batter for the 22cm baking pan in the same way and prepare the baking pan accordingly. Bake for 35 minutes after the large base. Let both sponge cakes cool on a wire rack and then cut them in half lengthwise. For the chocolate cream, melt the chocolate in a bain-marie and let it cool. Soak the gelatin in water. Whip the cream until stiff. Mix the mascarpone with the sugar and the scraped vanilla extract. Add the chocolate and fold in the cream. Dissolve the gelatin with 3 tablespoons of water on the stovetop, let it cool briefly, then stir it into the mixture. Place the mixture in the refrigerator for 3-4 minutes to set slightly, otherwise it will run onto the layers. Place the bottom large layer on a cake plate. Spread half of the mascarpone cream on top and add 250g of the quartered strawberries. Cover with the middle part of the large layer and repeat with the other half of the cream and strawberries. Then place the bottom lid on top and press down lightly. Chill for 2 hours. For the quark cream, whip the cream until stiff, mix the quark with the sugar and lemon zest, and fold in the cream. Then quickly add the gelatin. Place 1 tablespoon of quark cream in the center of the large layer. Place the first part of the small layer on top. Spread half of the quark cream evenly over the top and add half of the blueberries. Place the center of the layer on top and add the remaining quark cream and blueberries. Cover with the lid and press down gently. Refrigerate for four hours. To decorate, sprinkle the cake evenly and generously with powdered sugar. Then garnish with berries and flowers as desired. Makes approximately 25 servings.