Dessert cake with chocolate cream and blackberries
Countertop: Beat the egg whites with a pinch of salt. Gradually add the sugar, mix until melted. Mix the yolks with the oil, add them over the egg whites and mix gently. Put the whipped milk and mix. Sift the flour with the baking powder and karob, start and gradually incorporate them into the egg composition, mix lightly with a whisk, do not use the mixer. Wallpaper a 24/37 cm tray with baking paper, pour the composition and level it. Put the top in the hot oven at 180 degrees for 25-30 minutes. Do the test with the toothpick and when it is ready, take it out of the oven. Let it cool.
Chocolate cream: In a stainless steel bowl, place the broken chocolate pieces together with the liquid cream. Transfer the bowl to the steam bath, stirring constantly until the chocolate is completely melted. Remove the pan from the heat, let the cream cool for 2-3 hours. After this time, take the cream out of the fridge, mix it until it becomes frothy. Add the peanut butter at room temperature, milk and mix a little until they are all incorporated.
Blackberry cream: Pass the die in the blender. Pass it through a sieve to remove the seeds.
Put the blueberries in the blender, but do not pass them through a sieve. Put the blackberry puree, blueberries, with the sugar in a saucepan, transfer them to the fire. Stir until the sugar is completely melted, then add the starch you dissolve with 2-3 tablespoons of cold water. Stir continuously until the cream thickens. Cover with foil and let cool. Mix the cold mascarpone a little. Add the cold blackberry jelly, mix more until well incorporated. Remove the ends from the counter. Slice it, depending on how big you want the cakes to be. Syrup each piece with vanilla syrup, leave them for 5 minutes to penetrate the syrup. Put the chocolate cream in a bowl, garnish each cake. Over, put the blackberry cream, also with the help of a pos. Sprinkle edible gold glitter on top, then white and dark chocolate decorations. Place them on a tray with a lid or a larger plate, which you can cover with something, without touching the cakes. Let the cakes cool for 1-2 hours, then they are perfect to be served. From this portion I obtained 15 quite large cakes.
Enjoy your meal!