Rocher Berry Dream Cake

Ingredients for 1 servings:

• 5 eggs
• 130 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• 45 g cornstarch
• ½ pack of baking powder
• n. B. Liqueur (fruit liqueur)
• 400 ml cream
• 500 g mascarpone
• 150 g Greek yogurt
• 1 bar of chocolate
• 1 tbsp baking cocoa
• Eggnog (chocolate eggnog or similar)
• e.g. powdered sugar or sugar
• 400 g blueberries
• 200 g raspberries
• 250 g strawberries
• 1 bar of dark chocolate with hazelnuts (Rocher), approx. 90 g
• Confectionery (Rocher) for decoration
• 1 pack of cake icing (cocoa flavor)
• 200 ml cream
• n. B. cream stiffener

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 45 minutes

Fruity, not too sweet and light

Preheat oven to 175°C fan/convection oven. Separate the eggs, beat the egg whites with a pinch of salt and some of the sugar until stiff peaks form. Beat the egg yolks with the remaining sugar and the vanilla sugar until frothy, ideally for a few minutes. Mix the flour, cornstarch, and baking powder. Fold the beaten egg whites into the egg yolk mixture, sift the flour mixture over the mixture, and carefully fold everything in until fluffy. Pour into a 26cm springform pan lined with baking paper. Bake in the preheated oven for 20 to 25 minutes (use a skewer to check) and then let cool. Working in parallel, divide the cooled base into 3 pieces. Place a cake ring around the first piece and soak all the layers with a little fruit liqueur, as required. For the mascarpone and cream Rocher, beat 2 cups of cream until stiff peaks form, stir in 250g of mascarpone. Chop a bar of Rocher chocolate and fold in. Sweeten the cream as desired (with powdered sugar or sugar) and refine it (liqueur or similar). Warm the cocoa glaze and spread/pour a small amount very thinly onto the base, then quickly scatter some raspberries and blueberries on top. Note: Set some aside for decoration! Spread about 2/3 of the mascarpone cream over the berries until everything is covered. Place the second layer on top. Use the remaining mascarpone cream to create the chocolate strawberry cream. Stir in another 250g mascarpone, 150g Greek yogurt, and the tablespoon of cocoa powder. Chop most of the strawberries (again, setting some aside for decoration) and stir in a little chocolate eggnog. Sweeten and refine this to taste. Spread the cream over the base in the cake ring and place the last layer on top as a lid. Refrigerate the cake for 2 to 3 hours. Remove the cake ring and whip a cup of cream with cream stiffener until stiff. Warm the remaining cocoa glaze and spread it over the base in quick strokes to create stripes, more slowly on the edges to create a downward drizzle, like a naked cake. After letting it dry briefly, pipe the cream in tufts onto the chocolate pattern. Decorate with berries, Rocher balls, and pieces of the second chocolate bar, and repeat the chocolate pattern over the entire cake.