Berry cream and chocolate cake

Ingredients

For the sponge

• 7 eggs
• 1/4 teaspoon salt
• 14 tablespoons sugar
• 7 tablespoons water
• 11 tablespoons flour
• 1/2 packet baking powder
• 3 tablespoons cocoa

For the syrup

• 300 ml water
• 4 tablespoons sugar
• 1 teaspoon rum essence

For the cream

• 1 packet Dr. Oetker forest fruit cream mix
• 180 ml milk
• 200 ml whipping cream
• 4 tablespoons powdered sugar
• 175 g Philadelphia cream cheese with Milka

For the topping

• 250 g milk chocolate
• 100 ml whipping cream

For decoration

• 1/2 packet Dr. Oetker forest fruit cream mix
• 120 ml milk
• 1 tablespoon powdered sugar

Preparation

1. Heat the oven to 180°C and line a 35 × 25 cm baking pan with parchment paper. Separate the eggs, then beat the egg whites with the salt until they hold their shape on the whisk. Gradually add the sugar and beat until you have stiff peaks. 2. Beat in the water and egg yolks. Sift the flour with the baking powder and cocoa, add them in 3-4 batches and gently fold with a spatula, lifting from the bottom. Pour the mixture into the pan and bake the sponge for 30 minutes, until a toothpick comes out clean. Leave it to cool completely, about 1 hour, then cut it in half. 3. Boil the water and sugar for the syrup for 4 minutes. Leave the syrup to cool, then stir in the rum essence. 4. For the purple cream, beat the packet of forest fruit cream mix with 180 ml milk, 200 ml whipping cream and 4 tablespoons powdered sugar for 2-3 minutes, until firm. Set aside 2-3 tablespoons of the Milka cream cheese for decoration. 5. Place the first sponge layer on a serving plate and drizzle it with half the syrup. Spread on the purple cream, then pipe the remaining cream cheese on in little dollops. Place the second sponge layer on top and drizzle it with the remaining syrup. Refrigerate the cake for at least 4 hours. 6. Cut the cake into portions. Melt the chocolate with 100 ml whipping cream in a bain-marie, stirring for 5 minutes, then pour the topping over each piece. Chill for 30 minutes, until the topping sets. 7. Beat half a packet of forest fruit cream mix with 120 ml milk and 1 tablespoon powdered sugar for 2-3 minutes, until firm. Pipe a little dollop of cream cheese onto each piece, then add a dollop of purple cream on top. Keep the cakes chilled until serving.