for 12 pieces

Egg mixture

4	egg whites
2 pinch	salt
3 tbsp	sugar
4	egg yolks
3 tbsp	sugar

Sponge mixture

100 g	white flour
60 g	ground hazelnuts

Syrup

1 dl	water
½ dl	lemon juice
1 tbsp	icing sugar

Mascarpone cream

500 g	mascarpone
2 dl	cream
80 g	icing sugar
¼ tsp	tonka bean, finely grated

To decorate

125 g	red currants
125 g	blackberries
125 g	blueberries, cut in half

How it's done

Egg mixture

Beat the egg whites with the salt until stiff. Add the sugar and continue to beat until the egg whites turn glossy. Using the whisk attachment on a mixer, beat the egg yolks and sugar in a bowl for approx. 5 mins. until light and creamy.

Sponge mixture

Combine the flour and hazelnuts, add to the egg mixture in layers along with the egg whites, carefully fold in using a rubber spatula. Transfer the batter to the prepared tin.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly in the tin, loosen the sponge from the tin frame and turn out onto a wire rack, leave to cool.

Syrup

Pour the water, lemon juice and icing sugar into a measuring cup, mix well. Cut the sponge in half crosswise, place the base of the sponge on a cake plate, drizzle with half of the syrup.

Mascarpone cream

Place the mascarpone in a bowl, beat until smooth using the whisk on a mixer, add the cream and all the other ingredients up to and including the tonka bean, beat until you have a firm mascarpone cream.

Cake

Spread half of the mascarpone cream over the sponge base. Cover with the top layer of sponge, drizzle with the remainder of the syrup. Spread the remainder of the cream on top of the cake, chill for approx. 1 hr.

To decorate

Decorate the cake with berries.

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