Berry cake

INGREDIENTS for the base

• 250 g of flour
• 250 ml of cream
• 150 g of sugar
• 3 eggs
• 1 lemon
• 1 sachet of yeast

INGREDIENTS for the syrup

• 250 ml of water
• 125 ml sugar
• 35 ml of Cointreau

INGREDIENTS for Camy Cream

• 500 g of mascarpone
• 250 ml of fresh cream
• 170 g of condensed milk
• 1 teaspoon vanilla extract

INGREDIENTS for decorating and filling

favorite berries, for me mostly raspberries, but depending on the season

• Beat the eggs with the sugar for 10 minutes
• sift the flour with the yeast and add them to the beaten eggs
• add the lemon zest
• Whip the fresh cream and add it gently to the mixture
• Line a pan with baking paper and bake for 50 minutes at 170°
• Bake and let cool (you can prepare it the day before)
• prepare the cream by whisking all the ingredients together
• prepare the syrup by heating the water with the sugar until the sugar dissolves. Let it cool and add the liqueur, stirring.
• cut the cake to get three discs
• Place the first disc on the serving dish; moisten with liqueur syrup, distribute the cream and some berries or just raspberries
• cover with another disc and repeat
• cover the whole cake with cream
• cover the entire surface and sides with the berries