- 2 eggs whites
- 2 spoons of sugar
- 2 spoons of flour
- 2 spoons with almond powder
- a bit of salt
Ingredients for the strawberry filling:
- 250 grams of strawberries (fresh or frozen)
- 100 grams of fresh cream
- 4 spoons of sugar
- 3 grams of gelatin
Ingredients for the blueberry jelly:
- 100 grams of blueberries
- 2 spoons with sugar
- 50 grams of white chocolate
- 1.2 grams of gelatin
Ingredients for the passion fruit filling:
- 350 grams of fresh cream
- 250 grams of mascarpone
- 4 spoons with sugar
- 3 passion fruits
- 2 egg yolks
- 1 spoon with milk
- 1 spoon with water
Ingredients for the glaze:
- 150 grams of fresh cream
- 100 grams of strawberries
- 50 grams of white chocolate
- 4 grams of gelatin
- 1 spoon with honey
Ingredients for the decoration:
- 100 grams of chocolate (white or dark)
- 50 grams of ground pistachio
- some small tree leaves from the garden / park
Prepare the dough:
Beat the egg whites until fluffy. Add the sugar and continue beating until the sugar melts. Add the flour, the almond powder and the salt and mix slowly.
Put the composition in a round baking pan (20 x 20 cm) and put it in the oven at 180 Celsius degrees for 8-10 minutes or until ready.
Preparing the strawberry filling:
Beat the fresh cream with 2 spoons of sugar.
In a pan, put the strawberries and the remaining sugar and let them boil for a few minutes at slow fire. Let them cool a bit.
Meanwhile hydrate the gelatin sheets. Add the gelatin over the warm strawberries and mix. Let it cool.
Strain the cold strawberry composition over the beaten fresh cream.
Put the obtained filling in a round form, cover it with plastic foil and let it in the fridge until the other are ready.
Prepare the blueberry jelly:
In a pan, add the blueberries and the sugar and let them boil at slow fire for a few minutes. Let it cool.
While still warm add the hydrated gelatin and mix until well incorporated.
Strain the composition in long shapes and put it in the fridge for 30 minutes then in the freezer for another 30.
In the meantime, over a bowl with boiling water place another bowl in which you chopped the white chocolate. Let it melt, mixing from time to time.
When ready let it cool a bit, then cover the blueberry jelly strips.
Let the chocolate strain and then put the blueberry jelly in the fridge.
Prepare the passion fruit filling:
Put the passion fruit, the water and half of the sugar in a pan and let it simmer at slow fire for a few minutes. Let it cool!
Meanwhile mix the egg yolks with the remaining sugar until the sugar melts down.
Add the milk and place the pot over another one with boiling water.
Mix continuously until thick like a pudding. Let it cool.
Mix the egg composition with the passion fruit composition.
Beat the fresh cream until fluffy. Add the mascarpone and beat again for half of a minute until both are fluffy and smooth.
Add the cooled passion fruit / egg yolks composition over the fresh cream / mascarpone filling and mix until well incorporated. If necessary beat the composition for a few seconds just to get aerated.
Prepare the glaze:
Mix the strawberries with the honey and let it simmer at slow fire for 2-3 minutes.
Strain the composition over a pot with the white chocolate and the fresh cream.
Keep the pot at slow fire until everything is melted, mixing from time to time.
Add the hydrated gelatin and mix until dissolved.
Strain the composition and put it aside.
Prepare the decoration:
This it can be prepared in advance preferably so you have less work that day :) .
You can prepare some chocolate shapes, you can add fruits, it´s your cake so everything you do would be just perfect.
I melted 50 grams of white chocolate and put it in some shapes I had. I wrapped the shapes in some plastic paper and put it in the fridge for the next day.
I did the same with the black chocolate, only this time I also used some leaves from the garden. I cleaned them well and then I poured chocolate above them.
Let them strain a bit and keep them in the fridge until you use them. I kept the chocolate on the leaf until i used it, that means the next day.
Assembling the cake:
On a plate, add a round circle (20 cm diameter). In the circle, plac ethe almond dough, then half of the passion fruit filling. Above this filling add the blueberry jelly covered in white chocolate. Over it add the strawberry filling. Finish with the other half of the passion fruit filling. Put the cake in the fridge for the night or at least 5 hours.
Next day or after a few hours, add the cold glaze on top and let it stabilize for 1 hour in the fridge.
When ready you can add your decorations.
To have more color I added some ground pistachio.
Enjoy!
