Forest Fruits and Champagne Delight


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Great, this recipe combines all sorts of recipes, which I have already described earlier.

You will have to go back and forth through the book, but you will benefit from it, just admit it!


  • ½ × recipe for champagne cream
  • ½ × basic recipe for sponge cake
  • 3 tbsp blackberry or raspberry jam
  • 1–2 tbsp blackberry and thyme syrup, to taste
  • 100 g (4 oz) marzipan
  • pinch or drop of pink food colouring
  • 500 g (16 oz/2 cups) mixed forest fruits
  • a lot of icing (confectioner’s) sugar and you will need a toothpick


First prepare the champagne cream. Make the cake batter according to the recipe and pour into a square tin, if you have one, but a round one will obviously also do the job. Bake the cake and leave to cool. Lightly beat the jam with the syrup. Spread the jam on the cake and cover with the champagne cream. Colour the marzipan with the pink colouring and knead until evenly coloured. Roll into a rope. Dust a rolling pin with icing sugar and roll the marzipan out on a countertop, also dusted with icing sugar. Again dust with icing sugar when it starts getting sticky. Using a ravioli cutter (with a zigzag knife), or a sharp knife, cut a rectangular strip, which is twice as high as the cake and generously fits around it. Wrap the cake with the marzipan trim, secure with a toothpick and fill the top with fresh forest fruit. Dust with icing sugar.