Princess Cake

Vanilla floor :

200 g soft butter

1 pinch of salt

200 g sugar

1 teaspoon vanilla extract

4 eggs

200 g flour

1/2 pck. baking powder

Besides:

Springform pan (ø20 cm)

butter for the mould

1. Preheat the oven to 180° C Line the bottom of the pan with baking paper and grease the rim.
2. mix butter, salt, sugar and vanilla extract in a mixing bowl with the whisks of the hand mixer until creamy. Then stir in the eggs one by one. Then put flour and baking powder into a sieve, sieve over the egg mixture and continue to stir until a smooth dough is obtained.
3. Fill the dough into the tin, smooth it down and bake in the oven (middle) for 45-50 minutes
4. Take it out, remove the base from the tin when slightly cooled down and let it cool completely on a cake rack in about 2 hours.

Berry mousse filling: 8 white gelatine leaves 300 g mixed berries (alternatively frozen berries) 100 g sugar 150 g yoghurt 3 tablespoons of cassis liqueur (to your liking) 250 g cold cream 1. place the whisks of the hand mixer in the freezer compartment for approx. 15 minutes In the meantime, soak the gelatine in a bowl of cold water. 2. wash the berries carefully, dab them dry and clean them (defrost the frozen berries according to package instructions). Then puree the berries and pass the puree through a fine sieve. 3. put the berry puree in a pot with the sugar and heat it while stirring until the sugar has dissolved. Remove the pot from the heat, squeeze the gelatine well and stir in. Pour the puree into a bowl and let it cool down for about 15 minutes. 4 Mix the yoghurt with the liqueur as you like. Whip the cream with the cooled whisks until stiff. Carefully fold the yoghurt and whipped cream into the berry puree using a dough scraper. If necessary, chill the mousse for about 1 hour before use until it begins to set. Fill the cake with it. Tip: The mousse is amply dimensioned. To fill it, I cut the base twice horizontally to create two layers of mousse