Layer cake with red fruit

Name: layer cake with red fruit
Cook time: 162 min
Total time: 372 min
Yield: 10
Cuisine: Dutch
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

Layer cake with blueberries and raspberries.

Ingredients

Kitchen Stuff

1 spring form (Ø 16 cm)
1 piping bag
1 rolling pin

Directions

Heat the whipped cream in a saucepan and pour the hot but not boiling cream over the white chocolate.
Stir until the chocolate is melted. Cover the chocolate cream with cling film.
Allow to cool to room temperature and put in the refrigerator until use.
Mix the flour with the icing sugar and 1 pinch of salt. Add the butter and mix into crumbs.
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.
Preheat the oven to 170 ° C.
Grind the almonds in the food processor as finely as possible. Mix with the rest of the icing sugar and flour.
Separate the eggs and whisk the egg whites with the granulated sugar. Spat the almond mixture as lightly as possible.
Spoon into the piping bag and distribute half of the batter over the 3 spring forms.
Bake them side by side on the grid of the oven in about 15 minutes until golden brown.
Allow to cool for 5 minutes in the molds and let cool completely from the mold on a rack.
Bake 3 more layers with the rest of the batter. You bake a total of 6 almond layers, including 1 spare.
Remove the dough from the refrigerator and roll out with the rolling pin into a piece of ½ cm thick.
Cut out a 16 cm diameter circle and coat the bottom with 1 spring shape.
Prick holes with a fork. Bake golden brown in approx. 12 minutes. Remove from the oven and allow to cool for 1 ½ hours.
Melt the dark chocolate au bain-marie and brush the bottom with it. Let it be hard.
Brush the bottom thinly with the white chocolate cream.
Lay an almond layer, brush with chocolate cream and cover with berries.
Lay an almond layer again, brush with chocolate cream and cover with raspberries. Repeat and finish with an almond layer.
Smooth the top and all around smooth with chocolate cream.
Put in the fridge for at least 1 hour. Brush the whole cake with mascarpone and put the rest of the fruit on top.