Zwergi's Chocolate Berry Cake

Ingredients for 1 servings:

• 7 eggs
• 130 g sugar
• 1 tsp lemon juice, preferably fresh
• 160 g flour
• 15 g cocoa powder
• 1 pinch of salt
• 50 g chocolate, chopped
• 1 pinch of baking powder
• 300 g cream cheese
• 450 g sweet cream
• 250 g blueberries
• 600 g strawberries
• 400 g raspberries
• 5 tbsp raspberry jam
• 2 packs of cream stiffener
• 1 pack of cake glaze
• 1 packet of vanilla sugar
• 2 tbsp sugar
• 1 pack of chocolate flakes

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

for a 26cm springform pan

For the base (can also be baked the day before), first separate 6 eggs. Then beat the egg whites with lemon juice and a pinch of salt until stiff peaks form, slowly adding 1/3 of the sugar towards the end. Beat the 6 egg yolks and one whole egg until frothy, slowly adding the remaining 2/3 of the sugar towards the end. Sift the flour with baking powder and cocoa powder 2-3 times to give the base a nice and fluffy texture. Now add the chocolate chips to the egg yolk mixture. Next, alternately fold the flour mixture and the beaten egg whites into the egg yolk mixture. Line the base of the springform pan with baking paper (do not grease it). Then pour in the mixture and bake in a preheated oven at 180 degrees top/bottom heat for about 30 minutes (use a skewer to check if the base is too brown). If necessary, cover with aluminum foil after 20 minutes to prevent the base from overcooking. Then let it cool completely. Thaw the raspberries, reserving the juice for the glaze. Wash the strawberries and first halve them. Wash the blueberries. Whip the cream with the cream stiffener, stir the cream cheese slightly, and stir it into the cream. Set a small portion of the mixture aside in the refrigerator for later use on the edge of the cake. Add the raspberries to the remaining mixture and add sugar to taste. Carefully cut the cooled cake layer in half horizontally. Spread the raspberry jam onto the top of each layer. Spread half of the raspberry cream on the bottom layer, then add a layer of berries (strawberry halves and blueberries). Then spread the second half of the raspberry cream over the berries. Place the top layer on top and decorate with the remaining strawberries and blueberries as desired. Spread the reserved cream over the edge of the cake and decorate with fine chocolate flakes. Now make the cake glaze according to the instructions, adding the raspberry juice and water to the required amount. Then carefully pour it over the fruit on the cake. Of course, other berries can be used depending on taste and the season.