Blackberry Layer Cake
- For the batter:
- 4 medium sized eggs
- 100 grams honey
- 1 packet Vanilla sugar
- 70 grams Whole wheat flour
- 100 grams ground almonds
- 2 level tablespoons Baking powder
- 2 Tbsps Amaretto
For the batter: Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the honey and vanilla sugar until thick and creamy. Mix 1/3 of the beaten egg whites into the mixture. Mix the flour with almonds and baking powder and stir. Add the remaining egg whites and fold in the amaretto. Line the bottom of a springform pan (26 cm diameter (approximately 10 inches)) with parchment paper. Pour in the batter. Bake in a preheated oven at 180°C (approximately 350°F) (gas mark 2-3, fan: 160°C (approximately 320°F)) for about 25-30 minutes. Remove from the pan. Cover with parchment paper and cool on a cake rack.
Thaw the blackberries and drain on a sieve. Beat the egg yolk with the honey and vanilla sugar until fluffy. Stir in the mascarpone and cinnamon. Whip the cream and sprinkle in the whipped cream stabilizer. Mix the cream into the mascarpone cream. Set aside 1/3 of blackberries and stir the remaining 2/3 into the cream. Cut the cake twice horizontally to create 3 layers. Warm the blackberries and sprinkle the lower and middle layers with jam.
Assemble the layers with the blackberry mascarpone cream. Thinly frost the cake with half of the mascarpone cream. Sprinkle the sides of the cake with 40 grams (approximately 1/3 cup) of grated chocolate. Fill a piping bag with a small nozzle with the remaining mascarpone cream. Decorate the cake with small dots. Garnish with the remaining blackberries and the remaining grated chocolate. Serve with lemon wedges.