The sweet British cake base, fresh fresh strawberries and blueberries and full-bodied mascarpone foam tasted so wonderful together.
The filling was eventually born a bit extemporee, as I had originally thought of making it different. However, at the time of the filling, I remembered that the cake had to be lactose-free, and the products I picked up from the store were not like that. Luckily, both whipped cream and mascarpone were found lactose-free in the fridge, so that’s where the idea came from.
At the same time, I tested the tip I once saw that both whipped cream and mascarpone could be put in the same bowl and just start whipping them together. And it worked great! The foam became thick and the taste was very full thanks to the mascarpone. I added a little more sugar to the filling to sweeten the filling and a little lemon juice to lighten the fullness of the mascarpone. I think a button selection with fresh berries and sweet brita.
Berry cake
For three approx. 21 cm loose bottom pans OR for 20 cm, 21 cm and 22 cm pans OR for approx. 35 x 40 cm baking sheets
Base:
150 g butter at room temperature
1.25 dl of sugar
4 yolks
2.5 dl of wheat flour
2 teaspoons baking powder
2 teaspoons vanilla sugar
1.25 dl of milk
Meringue:
4 proteins
2 dl sugar
Filling:
2 dl whipped cream
250 g of mascarpone
1 teaspoon vanilla sugar
about 2 tablespoons icing sugar
about 2 tablespoons lemon juice
(if desired 1 finely grated peel of lemon)
In addition (for example):
400 g strawberries cut in half
200 g (shrub) of blueberries
Guide:
Start the briquette by making a base. Separate the whites and yolks from the eggs into different bowls. Leave the proteins aside to wait their turn.
Whisk the room temperature butter and sugar to a fluffy light foam. Add the yolks one by one, beating all the time. Mix together the wheat flour, baking powder and vanilla sugar. Add them alternately to the dough with the milk, gently inverting. First add about a third of the flour, stir. Add half the milk, stir. Continue alternately adding wheat flour and milk. Finally, mix in the remaining flour.
Lubricate well the three loose panes of approx. 21 cm (OR three slightly different sized panes to make the cake taper upwards). Flour the pans with wheat flour, for example. Divide the bottom dough into pans and spread evenly over the bottom of the pans. It is not necessary to spread the dough all the way to the edges, as the dough will spread in the oven. Set the pans aside to wait.
Prepare the meringue. Whisk the proteins. When the proteins start to foam, add 1 tablespoon of sugar to the protein foam all the time, beating vigorously. Beat until the foam is thick and shiny. Spread the protein foam on the bottom dough. Even the meringue layer does not have to reach the very edges, as it expands when baked.
Bake in a 175 degree oven for about 25 minutes or until the bottoms are cooked through.
Make the filling: Measure the whipped cream and mascarpone into the same bowl. Beat them with a whisk until the mixture thickens. Season with sugars and lemon juice. Taste the filling and add a little lemon juice or sugars if you like. However, keep in mind that the base is sweet, so the filling shouldn’t be too sugary.
Fill the cake. Spread half of the filling over the largest base. Sprinkle less than a third of the strawberries and blueberries. Lift the second largest base and spread the rest of the filling and berries on the surface. Lift the third base on top and sprinkle the rest of the berries on the surface.
