Coffee cream cake with berries - sugarfree!

Another one of my cakes that you can make completely sugarfree if you want, but it works with sugar just as well. All the sugar I put in this one was two packs of vanilla sugar but you can leave that out and substitute it with xylitol.

I baked a sponge cake in a medium sized cake ring, the recipe is in one of the previous posts, in case you need a bulletproof recipe for a sponge cake. This one is made of 7 eggs, containing only xylitol and the above mentioned vanilla sugar that can be left out.

Ingredients for the coffee cream:

• 500 grs of mascarpone
• 400 grs of whipping cream 
• 1 pack of express gelatine fix
• 1 cup of coffee brewed in half a cup of water
• liquid sweetener 

Fruits on top: blueberries, raspberries, red currant and blackberries but obviously it's up to you what you want to decorate your cake with.

Whip the cream and carefull whisk in the mascarpone, add the coffee and the sweetener and give it a thorough stir. It probably won't be thick enough so you will have to use the gelatine fix. Just pour it in and mix the whole cream again thoroughly. Taste it, make sure it's sweet enough and that you don't need to add more coffee.

Cut the sponge cake in three layers, and top the bottom layer with the coffee cream, lots of it! :) Sprinkle some of the red currant on top of the cream and cover it with the next layer of sponge cake. Do it all over again, then place the last layer on top.

Cover the whole cake with the leftover cream and arrange the rest of the fruit on top, any way you like. I would recommend putting the cake in the fridge for a couple of hours, so that it can set and the sponge cake can absorb some moisture from the cream.