Small Cream Cake with Berries
- For the cake
- 80 grams
- 1 tablespoon
- 2 tablespoons
- 80 grams
Preheat oven to 200 ° C (approximately 400 ° F). Cover a 20x30 cm (approximately 8x12 inches) baking sheet with baking paper.
For the cake, separate eggs and beat yolks, powdered sugar and vanilla sugar until fluffy. Beat egg whites until stiff and fold into egg yolk mixture. Mix flour and cornstarch together and fold into egg mixture. Pour into baking sheet and bake for 10-15 minutes. Remove from pan and cool on a wire rack. Brush with lemon liqueur. Using a round cookie cutter, cut out 8 circles from cake measuring about 6-7 cm (approximately 3 inches) in diameter.
For the filling, stir ricotta cheese until creamy. Add sugar with about 50 ml (about 3 tablespoons) of water to a pot, stir and heat until sugar is dissolved. Remove from heat, cool and stir in liqueur and ricotta. Chop pistachios and candied fruits chop and stir into mixture.
Spread cream on 4 cake circles. Top with remaining cake circles. Freeze for about 1 hour.
Whip heavy cream, place in a piping bag and top cakes with a generous serving of whipped cream. Garnish with berries and mint to serve.