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RANCHGIRL_59714
Layer cake with red fruit
Layer cake with blueberries and raspberries.
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Ingredients
- 250 ml fresh cream
- 500 g White chocolate
- 100 g wheat flour
- 175 g powdered sugar
- 30 g unsalted butter cold
- 9 medium sized egg
- 165 g almond shavings container of 55 g.
- 75 g fine cristalsugar
- 50 g chocolate extra pure 72%
- 375 g fresh raspberries
- 450 g fresh blueberries
- 500 g mascarpone tray of 250 g, soft cream cheese
Kitchen Stuff
Directions
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Heat the whipped cream in a saucepan and pour the hot but not boiling cream over the white chocolate.
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Stir until the chocolate is melted. Cover the chocolate cream with cling film.
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Allow to cool to room temperature and put in the refrigerator until use.
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Mix the flour with the icing sugar and 1 pinch of salt. Add the butter and mix into crumbs.
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Beat the egg, add 2 tbsp egg and quickly knead to a smooth dough. Pack in cling film and leave to rest in the refrigerator for 1 hour.
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Preheat the oven to 170 ° C.
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Grind the almonds in the food processor as finely as possible. Mix with the rest of the icing sugar and flour.
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Separate the eggs and whisk the egg whites with the granulated sugar. Spat the almond mixture as lightly as possible.
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Spoon into the piping bag and distribute half of the batter over the 3 spring forms.
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Bake them side by side on the grid of the oven in about 15 minutes until golden brown.
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Allow to cool for 5 minutes in the molds and let cool completely from the mold on a rack.
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Bake 3 more layers with the rest of the batter. You bake a total of 6 almond layers, including 1 spare.
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Remove the dough from the refrigerator and roll out with the rolling pin into a piece of ½ cm thick.
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Cut out a 16 cm diameter circle and coat the bottom with 1 spring shape.
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Prick holes with a fork. Bake golden brown in approx. 12 minutes. Remove from the oven and allow to cool for 1 ½ hours.
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Melt the dark chocolate au bain-marie and brush the bottom with it. Let it be hard.
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Brush the bottom thinly with the white chocolate cream.
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Lay an almond layer, brush with chocolate cream and cover with berries.
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Lay an almond layer again, brush with chocolate cream and cover with raspberries. Repeat and finish with an almond layer.
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Smooth the top and all around smooth with chocolate cream.
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Put in the fridge for at least 1 hour. Brush the whole cake with mascarpone and put the rest of the fruit on top.
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Nutrition
960Calories
Sodium8% DV180mg
Fat98% DV64g
Protein34% DV17g
Carbs25% DV76g
Fiber24% DV6g
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