Berries banana cake
Ingredients
Sponge cake with the KITCHEN MACHINE
- 6 eggs
- 120 g sugar
- 1 vanilla sugar
- 1 tsp vanilla paste
- 1 pinch of salt
- 180 g flour
or sponge cake with the HANDMIXER
- 6 eggs
- 4 tbsp hot water
- 1 pinch of salt
- 120 g sugar
- 1 vanilla sugar
- 1 tsp vanilla paste
- 90 g flour
- 90 g cornflour
- 3 level tsp baking powder
Berry filling
- 800 g forest fruit berry mix frozen
- 65 g starch
- 7 tbsp sugar
- 1 tsp vanilla paste
- 1 banana
Cream
- 6 sheets gelatine
- 1 kg quark or cottage cheese
- 500 g mascarpone
- 140 g sugar
- 2 vanilla sugars
- 1 tsp vanilla paste
- 2 tbsp lemon juice
- lemon flavouring
Ready position decoration
- 400 g cream
- 2 tbsp sugar
- 2 cream stiffener
- small cookies
- Blueberries
- Raspberries
- Mint
Instructions
Sponge cake preparation with a KITCHEN MACHINE:
- To make the sponge cake, beat the eggs in a food processor together with the sugar, vanilla sugar, vanilla paste and salt for 10-15 minutes.
- Make sure the bowl is free of grease.
- In the meantime, preheat the oven to 180 degrees top/bottom heat.
- After whipping, weigh out the flour, sift it into the mixture and carefully fold it in with a whisk.
- Once everything has combined, immediately pour the mixture into the high cake ring, set at 20cm, and bake for about 25-30 minutes.
- 3 important tips:Do not grease the tinpour the mixture directly into the high cake ring and bake in the oven.Do not open the oven for the first 20 minutes.
- When the sponge is done, remove it from the oven and let it cool in the tin.
Prepare the sponge cake with a hand mixer:
- Preheat the oven to 180 degrees top/bottom heat.
- Separate the eggs for the sponge.
- In a fat-free bowl, beat the egg whites with a pinch of salt until stiff and slowly add 100g sugar.
- In a separate bowl, whisk the egg yolks with the 4 tbsp hot water, 20g sugar, vanilla sugar and vanilla paste until foamy.
- Tip: You don't need to wash the mixing sticks if you do it in this order.
- Now add the beaten egg whites to the egg yolk mixture and sift the flour, cornflour and baking powder on top. Now carefully fold in the mixture with a whisk.
- Tip: Only fold in once so that the air remains in the sponge!
- As soon as everything has combined, immediately place the mixture in the high cake ring, set at 20cm, and bake for approx. 25-30 minutes.
- Tips:Do not grease the high cake ring.Pour the mixture directly into the high cake ring and place in the oven.Do not open the oven for the first 20 minutes.
- When nothing sticks to the chopstick (push a wooden chopstick into the sponge cake), the sponge cake is ready and can be taken out of the oven and cooled in the tin.
Berry filling
- The frozen fruit is heated in a saucepan, pureed and then brought to the boil. Meanwhile, mix the starch with a little cold water and stir in as soon as the fruit puree boils.
- Finally, add the sugar and vanilla paste, season to taste and set aside.
Cream
- For the cream, soften the gelatine in a cold pan of cold water.
- Meanwhile, in a bowl, mix the curd, mascarpone, sugar, vanilla sugar, vanilla paste, lemon juice and lemon flavouring.
- Wring out the gelatine, drain off the water and heat the gelatine on a very low heat until it has melted. Then stir about 4 tbsp of the cream into the gelatine with a whisk.
- Now add the gelatine mixture to the rest of the cream and stir it in.
- Fill the piping bag with ¾ of the cream so that you can still close the end and nothing runs out.
Finishing
- Once the sponge has cooled, cut it into 4 pieces with a cake saw or knife. Place the first sponge cake base on a cake plate in a cake ring.
- Spread 4 tablespoons of cream on the 1st sponge cake base and pipe a ring around the edge using a piping bag. Spread 1/3 of the fruit inlay in the middle and place the 2nd sponge cake layer on top, again 4 tbsp. cream, pipe the edge and the fruit inlay. Now place thinly sliced banana pieces on the fruit layer. Then place the 3rd and 4th sponge cake layers. Spread a thin layer of cream on top of the 4th base.
- After stacking, place the cake in the fridge overnight.
- The next day, remove the cake ring with a knife.
- Whip 200g cream with 1 tbsp sugar and 1 cream stiffener.
- Using an angled palette or a pastry card (a cake lifter can also be used), spread the cream on the outside and on top of the cake.
- Then put the cake back in the fridge until the second 200g cream is whipped with 1 tbsp sugar and 1 cream stiffener. Put this in a piping bag with a rosette nozzle and pipe 8 dots onto the cake.
- Place the small biscuits between the dots.Place raspberries and small mint leaves on top of the dots. Decorate the bottom edge of the cake with the blueberries.
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