John Myers
Ingredients for 1 servings:
- 230 g biscuits (butter biscuits)
- 100 g butter
- 60 g sugar
- 50 g almond(s), chopped
- 4 egg yolks
- 100 g powdered sugar
- 200 g strawberries
- 100 g raspberries
- 500 g mascarpone
- 8 sheets of gelatin
- 250 ml cream, whipped
- ½ vanilla pod(s), scraped pulp
- 100 g raspberries
- 100 g strawberries
- 75 ml syrup (strawberry syrup)
- 125 ml water
- 50 g sugar
- 1 pack of cake glaze
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours
Grind the biscuits, mix with the butter and sugar, and spread on the bottom of a 26cm springform pan. Press down, scatter the chopped almonds on top, and chill. Beat the egg yolks with the sugar until frothy. Stir in the mascarpone and vanilla seeds. Puree the strawberries and raspberries and pass through a sieve into the egg and mascarpone cream. Dissolve the gelatine in a little water and fold into the mixture. Now fold in the whipped cream. Spread the mixture on the base and chill for 3 hours. Top the cake with strawberries and raspberries. Make a glaze from water, strawberry syrup, and sugar with the cake glaze according to the package instructions. Let the glaze cool and spread it over the berries just before it sets.
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