White Kitkat Cake with Blackberries

For the kitkat cake with blackberries, beat the eggs with the sugar until frothy, fold in the flour and bake in a springform pan with a diameter of 26 cm at 170 °C for about 45 minutes.

Let the cake cool down and cut it twice horizontally. For the cream, mash the blackberries and remove the seeds. Then mix all the ingredients together well, prepare the gelatine according to the instructions on the packet and stir into the cream.

Enclose the bottom cake layer with the cake ring, fill in half of the cream, insert the middle layer and then fill in the second half of the cream and finally place the last layer on top.

Chill in the refrigerator for about 3 hours. Then remove the cake ring and spread the outside and top of the cake with the pink whipped cream.

Stick the Kitkat to the cake about 0.5 cm from the bottom and make small dots at the bottom of the edge with the whipped cream.

Finally, garnish the cake with the whole blackberries and wrap a ribbon around the Kitkat.

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