| 3 | eggs |
|---|---|
| 80-100 g | sugar |
| 80-100 g | flour |
| baking soda & cocoa | |
| 1/2kg | cream cheese ricotta cheese |
| 1/2l | whipped cream |
| 1 | vanilla sugar |
| 80-100g | sugar |
| the juice and zest from 1 lemon about 1/2 kg of cherries (or any type of berry that you like) | |
| To make the chocolate base: beat the eggs with the sugar until the mixture has thickened and turned a very pale yellow. Add baking soda, cocoa, flour and stir slowly. Bake in a preheated oven (160°C) for about 15-20 minutes. (I used a 26 cm cake tin, if you want to you can go bigger, but then the cake will be shallower.) To make the filling: Whip the cream & add enough gelatine to make the mixture set (approximately 2 sheets). Add 250 g cream cheese, 250 g ricotta cheese, sugar, vanilla sugar, lemon zest & juice. Blend well. Pour the mixture into the cake tin when the base has cooled and even out with a spatula. The finishing touch of this cake are the berries; slice the berries into desired shape & place them on top of the filling. Let the cake set in the fridge for a couple of hours. Enjoy with some rosé champagne and the company of great friends! | |
