Lettercake

Ingredients (for 16 servings)

300 g butter
1 pinch salt
300 g and 50 g sugar
6 eggs
100 g ground almonds
400 g flour
1 package baking powder
50 ml milk
3 sheets gelatine
250 g small strawberries
125 g raspberries
300 g mascarpone
1 tsp lemon juice
150 g whipped cream
6 tbsp Maintal organic forestberry fruit spread
edible flowers for decoration
Grease and flour for the pan

Preparation

1. Stir fat, salt and 300 g sugar until light and creamy. Stir in the eggs one at a time. Alternating with milk, mix almonds, flour and baking powder. Spread the dough on a greased and floured baking tray. Bake in the preheated oven (electrical: 175 °C (347°F)/ circulating air: 150°C (302°F)/ gas: see manufacturer) for 20-30 minutes. Remove cake from the oven and leave to cool down.

2. Soak the gelatine. Wash and clean 40 g strawberries. Wash 35 g raspberries, carefully dab dry. Puree the berries and pass through a sieve. Mix mascarpone, lemon juice, 50 g sugar and the berry puree. Squeeze out the gelatine, dissolve and stir in 2-3 tbsp. of mascarpone cream. Then add to the remaining cream. Chill the cream for 10-15 minutes. Whip the whipping cream until stiff. As soon as the cream begins to gel, fold in the other cream. Pour cream into a piping bag with a small perforated spout.

3. Cut the cake in half crosswise. Cut an "M" (approx. 20 x 30 cm) from each of the cake halves using a template. (Use the remaining dough for other purposes). Spread one "M" with half of the fruit spread. Spray half of the cream in tuffs onto it. Put on a second "M", spread with the rest of the fruit spread and spray the remaining cream in tuffs on top. Chill for about 3 hours.

4. Wash, clean and, if needed, halve 210 g strawberries. Wash 90 g raspberries and carefully dab dry. Decorate the cake with berries and flowers.

Of course you can also bake this cake in the fomr of numbers or different letters.