Raspberry – forest fruit cake with marzipan buttercream

Ingredients for 1 servings:

• 75 g flour
• 50 g butter
• 25 g sugar
• 6 m.-sized eggs, separated
• 100 g flour
• 200 g sugar
• 125 g cornstarch
• 1 tsp, heaped baking powder
• 250 g mascarpone
• 400 g whipped cream
• 50 g powdered sugar
• ½ vanilla pod(s)
• 350 g raspberries, frozen
• 300 g berries, frozen wild berries (with cherries)
• 70 g sugar
• 8 sheets of gelatin
• ½ liter milk, 3.5% fat
• 100 g marzipan
• 1 pack of pudding powder, vanilla
• ½ vanilla pod(s)
• 3 tbsp sugar
• 200 g butter
• 3 tbsp jelly, currant
• 1 bag of almond flakes
• some raspberries for decoration (approx. 100-200g)
• some chocolate decorations

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Total time approx. 6 hours

fruity cake with mascarpone cream and buttercream

Toast the flaked almonds in a pan over medium heat or in the oven at 180°C until golden brown. Preheat oven to 175°C. Line the bottom of a 26cm springform pan with baking paper, wrap the edges around the pan, and clamp down to hold the baking paper in place. Do not grease the edges; this will help the batter rise better. Simply loosen them with a spatula or knife after they have cooled. Sponge cake base: Separate the eggs. Beat the egg whites; just before they are stiff, slowly add the sugar. Stir in the egg yolks. Mix the flour, cornstarch, and baking powder, sift them over the egg mixture, and carefully fold in with a spatula. Pour into the prepared springform pan and bake for about 30 minutes; if you are unsure, do a skewer test. Allow to cool thoroughly; you can also bake the day before. Preheat oven to 175°C. Prepare the springform pan as you would for the sponge cake. Shortcrust pastry base: Knead all ingredients into a dough, let it rest in the fridge for a while, knead again briefly and spread on the bottom of the springform pan. Bake for approx. 10 minutes. Buttercream: The pudding and butter should both be room temperature! Chop the marzipan. Cook the pudding according to the package instructions with 3 tablespoons of sugar and the seeds of half a vanilla pod. Stir the marzipan into the hot pudding (it will almost completely dissolve). To prevent a skin from forming, place cling film directly on the pudding; let the pudding cool. Beat the butter until very creamy. Add the pudding a tablespoon at a time and stir in. Fruit cream: Soak 8 sheets of gelatine in cold water. Heat the frozen fruit on low to medium heat with 70g sugar and the seeds of half a vanilla pod. Purée and sieve; Stir the softened gelatin into the hot purée (you may need to return it to the stove briefly if the purée has cooled too much after straining). Mix the mascarpone with the powdered sugar and add the purée while balancing the heat. Chill. (To balance the heat, add a little of the mascarpone mixture to the hot purée, then gradually stir this mixture into the remaining mascarpone mixture.) Whip the cream with a pinch of sugar until stiff peaks form. As soon as the mascarpone mixture begins to set, fold in the cream with a spatula. Finish the cake: Divide the sponge cake into 3 layers. Spread the warmed redcurrant jelly on the shortcrust pastry base, place the first sponge cake layer on top. Turn the cake ring upside down. Spread half of the cream on the base, place the second layer on top, spread the rest of the fruit cream on top, and place the third layer on top. Chill in the refrigerator for 1-2 hours. Loosen the cake ring with a knife. Cover the entire cake with buttercream, reserving about ¼ for garnishing. Cover the cake all around with flaked almonds, decorate the top edge with a star-shaped piping nozzle and the remaining buttercream, and add chocolate ornaments if desired. Fill the center with raspberries and brush with the remaining blackcurrant jelly and/or a little thickened puree. Alternatively, you can add flaked almonds to the center. Create a checkerboard pattern: Divide the sponge cakes into 4 equal rings. To do this, cut out rings using an adjustable cake ring or, if available, appropriately sized cutters. Start with the outermost ring and the one after that, fill the spaces in between with cream. For the next layer, start in exactly the opposite direction, i.e. sponge ring on cream and vice versa.