Forest secret

Ingredients 6 pcs of eggs 6 tablespoons sugar 6 tablespoons oil 5 tablespoons milk 9 tablespoons flour 1.5 teaspoon tartar or baking powder 500 g mascarpone cheese 1 liter of sweet sour cream 200 g powdered sugar 200 g of milk chocolate 2 tablespoons hazelnut butter vanilla aroma about 500 g of forest fruit 400 ml of apple juice

Preparation Bark: Separate the egg whites from the yolks, whisk the egg whites, add sugar, stir until you get solid snow. Add the yolks, wet ingredients, then mix the tartar or baking powder with the sifted flour, then add it to the egg mixture, stirring gently. Line a baking sheet with baking paper, or grease it and sprinkle with flour. Pour the mixture into it and bake in a preheated oven at 180 degrees until the crust turns brown and separates from the edges of the pan, about half an hour. The dimensions of the tray are 38x24cm. Leave the baked crust to cool, then divide it horizontally, so that you get two crusts. Whisk together powdered sugar and mascarpone cheese. Whip the sweet sour cream separately. It is best to use dairy. In that case, be careful not to confuse it. Combine mascarpone and sweet sour cream. Divide the resulting mass into two parts. Add melted milk chocolate and hazelnut butter to one part. I used milk with caramel and hazelnuts, whatever you like. Add the vanilla aroma to the other part. Put one crust on a tray, soak it with 2 dl of apple juice. Arrange half of the forest fruit, over it the vanilla filling, then the other peel, and slowly soak it with 2 dl of apple juice, arrange the remaining fruit, place the chocolate filling over it. If desired, decorate the sides with whipped cream or sweet sour cream. Cool well before serving. Enjoy.