Ingredients:

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

Cream:

1 litre 36% sweet cream

8 gelatin leaves (16 g)

200 g white chocolate

Preparation:

Biscuit:

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.

Cream:

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.