Berry Cake with Chocolate Sponge Cake Base
Ingredients
Chocolate Sponge Cake Base
Filling
Mascarpone Cream
Topping
Preparation
Chocolate Sponge Cake Base
Preheat the oven to 180°C (350°F) with top and bottom heat. Line the bottom of a 26 cm (10 inches) springform pan with parchment paper.
Separate the eggs. Beat the egg yolks with half of the sugar until creamy. Whisk the egg whites with the salt until stiff. Gradually add the remaining sugar, and fold in the egg yolks with the sifted flour, cocoa powder, and baking powder.
Pour the mixture into the prepared pan, smooth the top, and bake for about 35 minutes (check with a toothpick). Let it cool, remove from the pan, and let it cool completely on a wire rack. Later, cut the base into 3 layers.
Raspberry Filling
Thaw the frozen raspberries, mash them, and strain through a fine sieve to remove the seeds.
Mix the fruit puree with sugar and agar-agar in a pot and bring to a rolling boil for 2 minutes. Let it cool to lukewarm.
Mascarpone Cream
In a mixing bowl, whisk the mascarpone and cream together until smooth. Stir in the San-apart, then whip the mixture until stiff.
Assembling the Cake
Place the first cake layer on a cake platter and set a cake ring around it. Spread 1/3 of the cream over the layer, then spread half of the raspberry mixture on top.
Repeat the process with the second cake layer. Finally, place the top cake layer on and refrigerate the cake with the remaining cream for at least 2 hours.
After chilling, carefully remove the cake ring and spread the remaining cream over the entire cake.
Melt the chocolate glaze, place it in a piping bag with the smallest opening, and draw two faces on the cake. Use the remaining berries to decorate the head area.
Enjoy baking!