PREPARATION OF THE DACQUOISE & BISCUIT

Prepare the dacquoise according the recipe in the link. Put into the dough little frozen dried red fruits. Let the dough after baking cool completely and then place it in the pie dish.

Prepare the pistachio biscuit according to the recipes in the link for baking and sprinkle with some pistachios. Allow the dough to cool completely.

RED FRUIT BAVAROIS

Soak the gelatine sheets in cold water until soft. Then heat them slightly in the microwave and mix them under the coulis of red fruits. Mix the fruit mixture then with half whipped cream to light cream.

Pour the mousse into the dacquoise in the form and put in the fridge.

After stiffening cut the pistachio biscuit in and lay it on top of the bavarois in the pie dish.

ELDERBERRY JELLY

Soak the gelatine sheets in cold water until soft. Preheat the elderberry juice with the sugar until the sugar in the juice has been resolved. Allow to cool and mix in the jelly while still warm the soaked gelatine. Allow to cool and pour the jelly on top of the pistachio biscuit in the cake pan. Put the cake back in the refrigerator and let the jelly also stiffen.

RASPBERRY JELLY

Soak the gelatine sheets in cold water again until soft. Then heat them slightly in the microwave and mix among the raspberry coulis. Finally, add the fresh raspberries with it and pour the jelly over stiff elderberry jelly in the cake pan. Put the cake back in the fridge and cook for another stiffen.

RASPBERRY-ELDERBERRY JELLY

Mix the raspberry coulis with the elderberry juice. Soak the gelatine leaves for the last time in cold water until soft. Then heat them slightly in the microwave and mix among the fruity coulis. Pour now these jellies on top of the raspberry jelly into the cake tin and leave again for an hour in the fridge.

ASSAMBLING

After cooling, remove the cake ring and the foil around the cake, cut them in four to six beautiful pieces. Brush the top with cherry syrup and decorate them to your liking.

Now you can enjoy your work. 🙂