LAYER CAKE WITH TONKA AND RED BERRIES

PREPARATION

TONKA CREAM
1. Let the sheets of gelatin soak in cold water for 8 minutes.

2. Pour cream and a spoon of sugar into a thick pan and heat up the mixture.

3. Whip egg yolks the grated tonka bean and the remaining sugar in a large bowl.

4. Pour the warn cream into the eggs while whipping, pour it back into the pan and heat it up slowly while whipping until it reaches 84 °C. It should not boil but just thicken lightly. Better to heat it a little too little than too much to avoid lumps. Taste and see if it needs a little more tonka bean. Cover it up and put it in the fridge.

SPONGES
1. Preheat the oven to 200 °C – conventional oven

2. Prepare the two baking forms with baking paper

3. Melt butter and pour in the fat milk

4. Whip in the grated marzipan and sugar with a hand mixer until it is even

5. Whip marzipan-sugar with the eggs till its white and light

6. Mix flour, corn starch and baking powder and add it slowly to the egg – beat it lightly

7. Pour milk and butter into the dough

8. Pour the dough into the two forms and bake for 15-20 minutes till they are light brown and baked

9. Let them cool down on a rack

CREATION
1. Whip the 2.5 dl cream with a hand mixer. Whip the cold tonka crème swiftly and add it to the crème.

2. Place one sponge on a plate and add crème and berries, place the other sponge on top and add the rest of the crème and decorate with berries and edible flowers.