• English
  • Tiếng Việt
  • 中文 (中国)
  • 한국어
  • 日本語


    600 g bilberries

    300 g forest fruits: raspberries, blackberries

    1 peach

    3 mint sprigs

    150 g butter

    150 g sugar

    6 eggs (proteins and yolks separately)

    pinch of salt

    150 g cake flour

    2 teaspoons red food dye

    2 teaspoons baking powder


    For soaking:

    75 ml cherry liqueur

    75 ml blueberry compote



    1 litre 36% sweet cream

    8 gelatin leaves (16 g)

    200 g white chocolate





    Heat the oven up to 170 degrees. Spread fat over the springform pan with a diameter of 24 cm and cover the bottom with baking paper. Mix the yolks and sugar into a fluffy mass, then add the butter and the red food dye. Then add the sifted flour and the baking powder. Mix all ingredients. Finally, whip the proteins with a pinch of salt into a fluffy foam in a separate dish and add to the red mass. Mix everything thoroughly with a spoon. Pour the mass over into the pan, put into the oven and bake for around 40 minutes. After the cake cools down, cut it into three even layers.



    Cook the cream and add the soaked gelatin leaves. Stirring constantly, add the melted cooled-down white chocolate and mix until the ingredients blend. Cover the formed mass with food packaging film and put into a refrigerator for 24 hours. After taking the mass out of the refrigerator, put it over into a mixer and whip until stiff.


    Preparation of the layer cake:

    Put the first cake layer (bottom) on the cake stand and soak it with liqueur mixed with compote. Then place some bilberries and 1/4 of the cream. Repeat this procedure for other cake layers. Decorate the top with bilberries, forest fruits, sliced peach and mint leaves.