White chocolate cake with raspberries and blackberries

Ingredients for 1 servings:

• 5 eggs
• 1 pinch of salt
• 5 tbsp water
• 175 g sugar
• 50 g flour
• 50 g cornstarch
• 85 g cashew nuts or almonds or nuts, ground
• 1 ½ tsp, leveled baking powder
• 400 g whipped cream
• 200 g chocolate, white
• 400 g ricotta
• 250 g blackberries
• 250 g raspberries
• 100 g whipped cream
• 6 sheets of white gelatin
• Water for soaking
• 50 g sugar, possibly more
• e.g. raspberries
• e.g. blackberries
• e.g. chocolate, white

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Berry rendezvous with cashew biscuit and white chocolate cream

For the white chocolate cream, heat the cream (do not boil) and dissolve the finely chopped chocolate in it, stirring constantly. Chill for at least 5 hours, preferably overnight. Then beat with the whisk attachment of a hand mixer until stiff. For the sponge cake, separate the eggs. Beat the egg whites with a pinch of salt and 5 tablespoons of water until stiff peaks form. Gradually add 175g of sugar. Stir in the egg yolks one at a time. Mix the flour with the baking powder, cornstarch, and ground cashew nuts, sift over the mixture, and fold in (alternatively, almonds or nuts can be used). Spread the batter into a 26cm diameter springform pan lined with baking paper and bake at 150-160°C (fan oven) for 25-30 minutes (test with a skewer; baking time may vary). Remove the sponge cake from the pan and let it cool. Then cut it in half crosswise (3 layers). For the berry creams, soak the gelatine in cold water for 5-10 minutes. Purée 150g each of blackberries and 150g of raspberries separately (if desired, pass through a sieve to remove the seeds, but you will need a few more berries). Heat both purées separately. Squeeze out the gelatine, dissolve three leaves in the lukewarm blackberry mixture, and three leaves in the lukewarm raspberry mixture, stirring constantly. Refrigerate both until they begin to set. Meanwhile, mix the ricotta with approximately 50g of sugar. Now stir the gelled blackberry mixture into 200g of ricotta and fold in 100g of whole blackberries. Repeat with the raspberry mixture, the remaining 200g of ricotta, and the 100g of raspberries. Finally, whip the cream until stiff peaks form and fold half into the raspberry and blackberry creams. Place a cake ring around the bottom cake layer and fill with the blackberry cream. Place the second layer on top and spread the raspberry cream on top. Then place the last layer on top of the cream. Spread the cake generously all over with stiffly whipped chocolate cream and decorate with chocolate cream puffs, white chocolate shavings, or homemade chocolate lattices and berries.