Berry cake with two types of cheesecake and sea buckthorn marmalade

Use the 16cm (6.30 inch) split ring mold.

• All the ingredients must be at room temperature.
• Sift the flour with baking powder and salt, and mix well with a whisk.
• Whip the eggs and sugar using a mixer until the sugar dissolves completely in white foamand white fluffy foam.
• Add the dry ingredients in two passes. Mix them in gently, from the middle to the edge, with a silicone spatula.
• Heat the vegetable oil together with milk in the microwave.
• Add 2 tablespoons of dough to the oli/milk mixture, and combine.
• Pour the mixture into the dough, and combine.
• Pour the dough into a prepared ring.
• Bake the biscuit in the oven preheated to 160C (320F) for 55-60 minutes (top+bottom mode). Focus on your oven!
• Cool the finished sponge biscuit on a wire rack, wrap it with plastic wrap, and put in the fridge for 4-6 hours (better overnight).
• Cut the biscuit into three cake layers.

Use the 14cm (5.51 inch) rings.

• Mix the cheese at room temperature with sugar and salt, using a spatula.
• Stir until smooth, and add the cream. Combine.
• Add the gelatinous mass (7g | 0.25 oz gelatin + 42g | 1.48 oz water), melted in the microwave, and mix.
• Divide the cheese mass into two equal parts.
• Add the blueberry puree to one part.
• Add the strawberry puree to the other part of the cheese mass. Combine each mass.
• Pour the cheesecake masses in the rings, and place them in the fridge for 3-4 hours.

• Put all the ingredients in a stewpan with a thick bottom, and bring it all to a boil, stirring constantly.
• Let the mass boil for 1-2 minutes, and remove it from the heat.
• Pour the mass into a ring, cool it, and put in the fridge for 3-4 hours.

• Put the cream cheese, cream and powdered sugar in a whipping bowl, and whip at first at a low mixer speed, but then increase the speed.
• Whip until dense and creamy.
• Then knead it manually with a silicone spatula to release the excess air bubbles.

That's it, the frosting for assembling the cake is ready!

• Put the cream cheese, cream and powdered sugar in a whipping bowl, and whip at first at a low mixer speed, but then increase the speed.
• Whip until dense and creamy.
• Then knead it manually with a silicone spatula to release the excess air bubbles.

That's it, the cream cheese for covering the cake is ready!

Combine the ingredients in a thick-bottomed saucepan, and bring to a boil. The soaking must be warm.

Follow such a cake assembling order: SPONGE BISCUIT / SOAKING / FROSTING / BLUEBERRY CHEESECAKE / FROSTING / BISCUIT / SOAKING / FROSTING / SEA BUCKTHORN MARMALADE / FROSTING / STRAWBERRY CHEESCAKE / FROSTING / SOAKING / BISCUIT.