Christmas pie

Name: Christmas pie
Total time: 60 min
Yield: 12
Ingredients: 1 business suit raspberry; 1 business suit blueberry; 6 egg; 300 gram fine cristalsugar; 60 gram flour; 70 gram cocoa; 150 gram butter; 200 gram dark chocolate; 400 ml whipped cream; 3 bag vanilla sugar; 2 bag whipped cream stiffener; powdered sugar; 1 bag holly leaves of white chocolate

Ingredients

Directions

Melt the butter and let cool.
Grease the forms and dust with flour.
Let the raspberries and blueberries in a bowl in the microwave (or at room temperature in 1-2 hours) thaw.
Preheat the oven to 175 ° C.
In a bowl, beat the eggs with 225 g of sugar and a little salt with the hand mixer to a thick, airy cream.
Sift the flour and cocoa little by little over the egg mixture and fold it lightly.
Then sprinkle the melted butter (without the white flakes) spoon by spoon through the batter and pour the batter into the tart molds.
Bake the pie layers in the oven (if necessary in succession) for 10-15 minutes.
Allow the layers to stand for 5 minutes, then remove the shapes and let them cool down further.
Heat the moisture from the thawed fruit with 75 g sugar in a saucepan stirring for 2-3 minutes until it becomes a syrup.
Allow the syrup to cool and spread a spoon over each cake layer.
Scrape the dark chocolate in the food processor or with a peeler into thin pieces.
In a bowl, beat the whipped cream with the vanilla sugar and whipped cream stiffener.
Spread 2 layers with a layer of icing 1 cm thick and spread the fruit over it.
Lay these layers together on a (round) shelf and cover the cake with the last cake layer with the syrup side down.
Spread the cake thinly with whipped cream and press, while turning the cake a little, the sliced chocolate against it.
Carefully slide the cake on a flat dish and dust the top thinly with icing sugar.
Transfer the remaining cream into a piping bag and spray a generous amount of whipped cream in the middle.
Put half of the chocolate holly leaves in the cream and place the rest of the leaves around it.
Put the cake in the refrigerator until use.