Summer Cake with Red Currants and Gooseberries
- For the base
Butter (for the pan)
- 175 grams
- 1 tablespoon
- 75 grams
- 50 grams
- 40 grams
Butter baking dish and sprinkle with breadcrumbs. Beat egg whites until stiff and gradually add sugar and vanilla sugar. Beat egg yolks and combine with egg whites. Combine flour, cornstarch and cocoa, sift over egg mixture and mix gently.
Pour batter into baking pan, smooth and bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes ( inserted toothpick should come out clean). Remove from oven and cool. Remove from the pan. Cut horizontally into 2 parts. Rinse and clean berries, pluck off half of currants from the stems. Halve gooseberries. Beat cream with 2 tablespoons of powdered sugar until stiff.
Combine mascarpone with lemon juice, add remaining powdered sugar and vanilla sugar and gradually fold in whipped cream. Cover bottom half of a cake with half of cream, sprinkle with plucked currants and half of gooseberries.Replace top part of the cake and spread with remaining cream. Arrange remaining berries decoratively on the cake. Dust with powdered sugar and serve.