Small Berries – Chocolate – Mascarpone – Cake

Mix the egg with the coffee cream, sugar, salt and lemon zest (aroma). Sift the flour, cornstarch and baking powder over it and stir in. Grease a small baking pan (approx. 20 cm in diameter). Fill in the batter. Bake in the oven at 175 degrees for about 10 minutes. Remove from oven and allow to cool.

Warm up currant jelly. Remove the cake base from the mold and place on a cake plate. Spread currant jelly on the floor. Fasten a cake ring around the base.

Soak gelatine in cold water. Bring the cream to the boil and melt the chocolate in it. Squeeze out the gelatine well and dissolve it in the chocolate cream. Stir in cocoa powder.

Stir the mascarpone, quark and sugar until creamy. Stir in the chocolate cream. Whip the cream with the cream stabilizer and vanilla sugar until stiff and fold carefully into the mascarpone cream.

Remove the bottom from the refrigerator. Spread the cream on the floor and smooth it out. Put back in the refrigerator for about two to three hours

Let the berries thaw. Soak the gelatine in cold water.

Mix the cornstarch with a little currant juice until smooth. Bring the remaining juice to the boil with sugar and lemon zest (aroma). Add the mixed cornstarch and bring to the boil briefly while stirring. Take the pot off the stove. Squeeze out the gelatine well and dissolve in it. Fold in the berries.

Take the cake out of the refrigerator. Carefully distribute the berries on the mascarpone layer. Chill the cake for 30 minutes

Carefully remove the cake ring. Chill the cake until you are ready to eat it.