Instructions

1. Almond Bases
2. Separate egg yolks and whites, and whisk the yolks with sugar until fluffy
3. Gently fold in baking powder, flour, and chopped almonds into the egg mixture
4. Whisk the egg whites until stiff and fold them into the batter
5. Pour the batter into a 21 cm (8 inch) springform pan lined with parchment paper
6. Bake the almond base at 190ºC (375ºF) in a conventional oven for 20 minutes
7. Once cooled, split the almond base into two layers
8. Marzipan Base
9. Whisk eggs and sugar until fluffy
10. Fold in flour and baking powder into the egg mixture
11. Grate the marzipan and stir it into the mixture
12. Pour the batter into a springform pan lined with parchment paper and bake the base at 220°C (428°F) for 6 - 8 minutes
13. Blackberry Mousse
14. Soak the gelatin in cold water for 10 minutes
15. Bring blackberries to a boil in a saucepan with sugar, vanilla sugar, and the zest and juice of the lemon
16. Let the blackberry mixture simmer for 10 minutes
17. Squeeze excess water from the gelatin and stir it into the saucepan
18. Allow the blackberry mixture to cool
19. Whip the cream until stiff and fold it with Greek yogurt
20. Gradually fold the blackberry mixture into the whipped cream
21. Place an almond base in a cake ring lined with acetate, and pour the blackberry mousse over it
22. Raspberry Mousse
23. Soak the gelatin in cold water for 10 minutes
24. Bring raspberries to a boil in a saucepan with sugar, vanilla sugar, and the zest and juice of the lemon
25. Let the raspberry mixture simmer for 10 minutes
26. Squeeze excess water from the gelatin and stir it into the saucepan
27. Allow the raspberry mixture to cool
28. Whip the cream until stiff and fold it with Greek yogurt
29. Gradually fold the raspberry mixture into the whipped cream
30. Place the marzipan base on top of the blackberry mousse and pour the raspberry mousse over it
31. Now place the last almond base on top
32. Refrigerate the cake for at least 5 hours, preferably overnight
33. Buttercream
34. Place egg whites and sugar in a bowl, and heat over a double boiler without letting the bowl touch the water, which should only steam
35. Constantly whisk the whites until the sugar dissolves. You can check by feeling between two fingers if there are any sugar grains left
36. Pour the mixture into a stand mixer and whisk at maximum speed until a very stiff meringue forms. This can take a long time, so be patient!
37. Once the meringue has cooled, add the cold butter a little at a time
38. Let the buttercream whisk until it becomes a uniform mass. It will change consistency along the way, but eventually, it will come together into a deliciously smooth buttercream. Finish by whisking with a paddle attachment or cream beater if needed
39. Stir a small amount of red food coloring into the buttercream to give it a nice pink color
40. Assembly and Decoration
41. Take the chilled layer cake out of the refrigerator and coat it with the buttercream
42. Decorate with fresh berries and flowers