Mascarino Berry Tart

For the mascarino berry tart, line the springform pan with Kronenöl Spezial with a fine butter flavor and dust with flour. Preheat the oven to 160 °C (top and bottom heat). Sift flour and baking powder, add hazelnuts and mix. Beat eggs, powdered sugar, salt, vanilla sugar and grated lemon peel until foamy (min. 10 min.). Slowly add Kronenöl Spezial with fine butter flavor while stirring constantly. Stir in mascarino. Fold in flour mixture alternately with orange juice and honey.Pour mixture into mold, smooth out and bake for approx. 20 min. on middle rack. Let cool in the pan for approx. 15 min. For the mascarino cream, whip the cream briefly, whip with cream stiffener and chill. Mix mascarino, powdered sugar, lemon juice, orange liqueur and sour cream very briefly until smooth. Fold in the whipped cream and spread on the cooled cake base in waves about 1 cm thick. Top the mascarino berry cake with mixed berries (defrost the frozen berries beforehand).

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