Berry Mascarpone Cake

Defrost the frozen berries in a sieve, collecting the juice in a baking bowl. In the meantime, for the shortcrust pastry, roughly knead all the dough ingredients together in a baking bowl using a hand mixer (dough hook). Now use your hands to quickly knead into a smooth ball of dough.

Wrap the dough in cling film and let it rest in the refrigerator for at least half an hour. In the meantime, cook the sponge dough: Line the bottom of two springform pans (26 cm ø) with parchment paper. Beat the eggs with the hot water, sugar and vanilla sugar until a very light, smooth mixture is obtained. Sift the flour and cornstarch over the eggs and fold in lightly with a whisk.

Preheat the oven to 170 °C. Fill half of the dough into one of the springform pans and smooth the surface. Sift the cocoa over the remaining batter and whisk it in as well. Pour this dark batter into the second one and bake both sponge cakes in the oven for 25 to half an hour (you can do this in a convection oven at the same time, in ovens with bottom and top heat you should divide the sponge cake ingredients in half and make two cakes in a row, because sponge cake batter must be baked on the spot).

Then roll out the short pastry, press it evenly into an ungreased cake springform pan (26 cm ø) and prick it a few times with a fork. Bake at 180 to 200 degrees for about twelve minutes. When all the bases have cooled, divide both sponges into two equal top and bottom layers.

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