Wild berries and mascarpone cake

About 30 minutes baking + 45 minutes preparationpracticed
What you need: Silicon tin hemispheres Ø 7 cm, spring-clip tin Ø 24 cm and cake ring

For the mascarpone hemispheres (makes 7)

  • Silicon tin hemispheres (Ø 7 cm)
  • 200 g mascarpone
  • 50 g sugar
  • 20 ml lemon juice
  • 1 mug whipped cream

For the base

  • 1 egg
  • 50 ml cooking oil
  • 110 ml milk
  • 1 ½ tbsp. cacao
  • 100 g flour
  • 80 g sugar
  • 1 packet baking powder
  • 1 tsp. Decocino vanilla extract
  • Wild berry jelly or something similar

For the filling

  • 750 g mixed forest berries, frozen
  • 9 gelatine leaves
  • 110 g sugar
  • 2 mugs whipped cream

Decorations

  • Decocino Non-stick Baking spray
  • Decocino metallic spray, gold

Preparation

Baking

  1. To make the hemispheres, stir the mascarpone, sugar and lemon juice together to make a creamy mixture. Fold in the stiffly whipped cream, spoon into the silicon tin and freeze for about 4-5 hours.
  2. For the dough, beat the eggs in a bowl using a fork. Add the cooking oil, milk and vanilla extract and blend everything together using a whisk. Add the flour, sugar, cacao powder and baking powder and whisk everything together to form dough. Spray a baking tray with baking spray, spoon in the dough and bake at 160°C with air circulation for about 20-30 minutes (test for doneness with a skewer), leave to cool and glaze with forest berry jelly.
  3. To make the filling, thaw the wild berries (puree them if necessary), warm up about 1/3 of the berries. Soak the gelatine according to packet instructions, dissolve in the warm wild fruit mixture, and then fold in the remaining forest berries. Beat the whipped cream together with the sugar until stiff. Fold about 1/4 of the cream into the wild berry mixture, and then carefully fold in the remaining cream. Put a cake ring around the chocolate base and arrange the frozen mascarpone hemispheres onto the based glazed with jelly in a circular pattern, pour on the wild berry cream mixture, glaze the upper surface and chill it in the fridge, preferably overnight. Once the mixture has set, remove the cake ring and spray the cake surface with the metallic spray.

     

Products used

Metallic-Spray
Metallic-Spray
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Non-stick Baking Spray
Non-stick Baking Spray
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