preheat oven to 150 Celsius

Beat the whole eggs lightly, then add the sugar and Beat until it gets almost white with a sticky consistency. Butter the cake pan and put some flour in to have an isolating layer.

carefully add the sifted flour! put into a 16cm round cake pan and bake for approx 15-20 Minutes.

in the meanwhile, put the mascarpone in a bowl and mix it to a smooth consistency. In a casserole put all the selected berries ( I've chosen, blackberry, raspberry, some strawberries and black currant) and some water (3 tablespoons) bring to a boil until the berries release their juice (5min)

then take away from fire, let cool for 10 min and then put it through a sieve, so all hard parts stay in the sieve and you only have the berry puree

mix berries and mascarpone together and let cool for approx 1 hour

when your biscuit is done DON'T OPEN THE OVEN immediately, put in a stick in the ovendoor so there is just a small gap for the hot air to get out. Otherwise you biscuit won't be fluffy!

let the cake rest for approx 20 min. the cut it in the middle to fill it with the berry cream (attention, cake has to be lukewarm otherwise cream will melt!)

put in the fridge for 2-3 hours

now the white chocolate topping, melt the chocolate with 3 spoons of water in a water bath (casserole filled with some water, instead of lid put another casserole with the chocolate)

then add the butter and let it melt, stir continuously

take away from fire and stir in the sifted confectioners sugar

put the cake on a lattice cover the whole cake with the topping let it rest for 5 minutes until all chocolate has come down and a thin layer is left

decorate with your berries and let cool for another 5 hours.

take out of fridge 15min before serving!