The red berries are slowly ripening, but not fast enough for me to make a cake with just one kind. Therefore, I figured I’d mix the remaining strawberries and ripening raspberries and red currants. I was in the mood for something colorful, chocolatey yet fruity and soft. Brownie Red Berry Vanilla Torte has it all. It contains three colorful layers, so it resembles the Neapolitan ice cream that everyone probably tried as a child. It consists of brownie cake that is chewy and full of chocolate. This is followed by a delicious mascarpone and heavy cream filling, which I split in halves. The first, pink half, contains mashed red berries (strawberries, raspberries and red currants) with gelatin and the second, white one, is the basic filling with the addition of vanilla. This fruity-chocolate combination contains a little bit of everything and is so refreshing in the summer.
- Brownie cake:
- 100 g dark chocolate
- 85 g butter
- 100 g crystal sugar
- 2 eggs
- 70 g all-purpose flour
- 1/3 tsp baking powder
- 2 ½ tbsp cocoa
- ¼ tsp salt
- 20 ml milk
- Filling:
- 200 g red berries
- 200 g heavy cream
- 500 g mascarpone
- 5 tbsp icing sugar (+ 2 tbsp)
- 10 g gelatin powder
- 3 tbsp water
- 1 tbsp vanilla extract
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Brownie cake:
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Melt chocolate, butter and sugar in water bath. Set it aside. Incorporate whole eggs, one at a time, flour mixed with baking powder, cocoa and a pinch of salt in the mixture. Add milk and mix well.
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Pour the batter in a baking pan covered with baking paper and put it on the oven.
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Bake for 15 - 20 minutes at 180 degrees. Let it cool.
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Filling:
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Mash red berries into puree, set it aside.
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In another bowl, whip heavy cream.
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Add mascarpone and 5 tbsp of icing sugar to the whipped cream, whisk.
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Divide the mixture into two parts.
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Add the mashed red berries and 2 tbsp of icing sugar to one part, mix. Set the other part aside.
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Add gelatin into the pink mixture, which you have prepared according to the instructions.
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Instructions: Mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of pink mixture. Pour the gelatin into the rest of mixture. Stir well.
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Put the pink mixture on the cooled brownie cake. Put it in the refrigerator to set, for half an hour to an hour.
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After that time, add the vanilla extract into the second, white, part of the filling and spread evenly over the set pink layer.
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Put it in the fridge to set.
- Baking pan – 23 cm
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