Some days ago I was inspired by our beautiful nature. It inspires me every day, because every day me is looking out of ONE of our huge window fronts. Every day a deer with her little Bambi hoops next to our forest. Totally sweet to watch them – how trusting and close they are to our building.
The filling from this juicy almond-blackberry cake is a creamy mascarpone yoghurt cream with freshly picked blackberries.
The external cream is also mascarpone yoghurt. But I put some liquid nougat to it. Alternatively, you can also use cocoa or brown LM colour. The antlers are made of fondant, which I cut the day before using a template and then dried. Airbrushed after that.
HAPPY BAKING,
yours gaumenschmaus
#teamgauumenschmaus
Preparation time: more than 60 min
Ingredients for 18-20 cm cake:
4 eggs
120 g icing sugar
100 ml rapeseed oil
100 ml water
140 g fine granulated sugar
30 g corn starch
100 g wheat flour
80 g finely grated almonds
250 g yoghurt
200 g mascarpone
Zesten 1 lemon
2 tbsp fine granulated sugar
4 sheets gelatine
1 handful of blackberries for the cream
Blackberries to garnish
Biscuits of your choice for decoration
some cocoa or brown LM-colour
blackberry jam
Preparation:
Separate eggs. Stir egg yolks and icing sugar until foamy. Alternately add oil and water.
Beat the egg whites with the fine granulated sugar until snowy. Mix flour with starch – sieve.
Stir in the beaten egg white and finally add the flour mixture and the almonds. Place in an 18 cm cake tin or ring with baking paper and bake in a preheated oven at 170 degrees hot air for about 50 minutes. Allow to cool.
Stir until smooth for the cream, yoghurt and mascarpone. Add lemon zest and sugar – soak gelatine in water – heat and stir into the cream. Set aside 4-5 tablespoons of cream for decoration. Slowly mix the handful of blackberries into the cream and put it in the fridge for 15 minutes.
Cut the cake base into three parts, place the lower part in an 18 cm pan, spread with some blackberry jam – place half of the cream and the middle dough base on top. Finish with the second amount of cream and the top biskuit part.
Colour the cream to the side with a little nugat, food colour or cocoa. After a cooling time of at least 40 minutes, coat the cake with it – use a skin pass bag to train the remaining cream onto the cake, then place halved biscuits on top. Finish with blackberries and antlers. Eyes and nose are also cutted out of fondant.
ATTENTION: Fondant attracts moisture through its sugar mass. As the cake cream is very creamy and contains pieces of fruit, the fondant pieces should only be placed on top BRIEFLY before serving.
