Baumkuchen cranberry slices

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease square (24 x 24 cm) or round (26 cm Ø) springform pan. Cream butter, vanilla pulp, 250 g sugar, 1 pinch of salt and nutmeg. Stir in the eggs one by one. Mix flour and starch and add 75 g cream and arrack in turns.

2. 2

   Spread 3-4 tablespoons of dough thinly into the mould. Bake under the grill of the oven preheated to 250 °C on the middle shelf for about 4 minutes until light brown. In the same way, gradually spread about 6 more layers in the tin and bake until the dough is used up (the Baumkuchen will be about 2.5 cm high).

3. 3

   Let it cool down.

4. 4

   Cover the Baumkuchen with the rim of the mould. Soak 6 sheets of gelatine in cold water. Mix quark, lemon juice and 75 g sugar. Whip 125 g cream in a high mixing bowl until stiff. Squeeze the soaked gelatine, dissolve at low heat.

5. 5

   Gradually stir 6-8 tbsp. quark cream into the gelatine, then stir into the rest of the cream. Stir in 100 g cranberries and fold in the cream. Spread on the Baumkuchen and refrigerate for about 30 minutes.

6. 6

   Soak 4 leaves of gelatine in cold water. Then squeeze out and dissolve at low heat. Stir in 300 g cranberries by the spoonful. Spread on the cake and refrigerate for about 3 hours. Remove the edge of the mould.

7. 7

   Cut the cake into 3 strips and cut 4 trapezoidal pieces from each strip.

Nutrition Facts

KCAL
530 kcal

CARBS
49 g

FATS
28 g

PROTEINS
14 g