Berja Tryffle með Súkkulaði­möndlukaka

Berry trifle (layered dessert) with chocolate almond cake

Ingredients for the soil
 
175g dark chocolate
175g butter
125g sugar
4 egg whites
1/4 tsp baking powder
50g flour
125 g ground almonds

Ingredients for the cream

4 egg yolks
70 g sugar
2 tsp cornstarch
350 g skyr
250 g whipping cream
1 tsp vanilla
500 g mixed berries
1 Tbsp finely grated lemon peel
2 Tbsp sugar
3 Tbsp currant syrup

Ingredients for the chocolate icing

100 g dark chocolate coating

30 g butter
100 g powdered sugar
3 Tbsp cappuccino powder  

Preparation

- Preparation of the chocolate base

Preheat the oven to 375 °F (190 °C) using upper and lower heat.

Melt chocolate and butter in a water bath.

Then add 3/4 of the sugar and stir in carefully.

Add the flour and baking powder and stir together, followed by the ground almonds.

 
Finally, beat the egg white until stiff and fold in the last quarter of the sugar.

Then put the dough in a springform pan lined with baking paper and bake at 375 °F (190 °C) upper and lower heat in the preheated oven for about 40 minutes until the dough is baked through.

Allow to cool thoroughly, if possible place in the freezer so that the base is really well cooled. Then use half the cake as the basis for the trifle (see below).

For the other half of the cake, melt the dark couverture and butter in a water bath, mix with the powdered sugar and cappuccino powder, stir until smooth and cover half the cake with it.

- Preparation of the cream

Mix the egg yolks with the sugar and cornstarch in a saucepan and heat. When it starts to boil, reduce the heat and simmer for about 5 minutes until it starts to thicken - stirring the whole time so that nothing burns!

Then let it cool briefly and mix with the Skyr, the whipped cream and the vanilla.

- Layer the finished trifle

Crumble the cake into small pieces and place in the bottom of the dessert bowl.

Set aside a few berries for decoration. If necessary, chop the larger berries into small pieces, then mix the berries with 2 tablespoons of sugar, the grated lemon peel and 3 tablespoons of syrup.

Put half of the berry mixture on the chocolate crumbs, then spread half of the cream on top, then the rest of the berries on top...

...and finally finish with the remaining cream.

Arrange the remaining whipped cream on the top layer of cream and decorate with the remaining fresh berries.

Chill in the fridge for at least 4 hours, but preferably overnight so that it can really infuse and then serve well chilled with a piece of chocolate almond cake.

[Translated from here.]