Baumkuchen slices with cranberries

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 12
  • 250 g soft butter
  • 250 g + 2 tablespoons sugar
  • 5 Eggs (size M)
  • 2 TABLESPOONS Arrack or rum
  • 1 pinch Salt
  • 7-10 Tbsp pulp of 1 vanilla pod
  • 1 knife tip Mace
  • 200 g Flour
  • 50 g Cornstarch
  • 200 g Whipped cream
  • 750 g Edible quark (20% fat in dry matter)
  • 1 TEASPOON Lemon juice
  • 10 sheets Gelatine
  • 400 g thickened cranberries

Directions

  1. 1

    Cream butter and 250 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in arrack or rum, salt, vanilla pulp and mace. Mix flour and starch, alternating with 75 g cream and stir in briefly

  2. 2

    Grease a square springform pan (24 x 24 cm), spread 3-4 tbsp. of the dough on the base and smooth it down evenly. Bake under the preheated grill of the oven on the middle shelf for 1-2 minutes until light brown. Spread 3-4 tbsp. dough on the baked layer again and bake under the grill as described. Repeat the process until the dough is used up (results in about 7 layers. Cake should be about 3 cm high). Let the cake cool down on a cake rack

  3. 3

    Remove the cake from the tin, cut off approx. 5 mm all around (the edges will get quite dark through the grill, so cut better). Cover the cake with a square baking frame. Stir quark with 2 tbsp. sugar and lemon juice until smooth. Soak 6 sheets of gelatine separately in cold water. Whip 125 g cream until stiff. Squeeze 6 sheets of gelatine and dissolve in a saucepan over low heat. Remove from the heat. Stir in 6-8 tablespoons of the quark cream one after the other. Stir into the remaining cream. Carefully fold in the whipped cream

  4. 4

    Spread the cream evenly over the cake. Carefully stir in 100 g cranberries by the spoonful. Carefully pull the cranberries into the quark cream with a teaspoon. Chill the cake for 20-30 minutes until the cream has gelled

  5. 5

    Soak 4 gelatine leaves. Squeeze out the gelatine and dissolve in a pot over low heat. Carefully stir in 300 g cranberries. Spread the cranberry jelly on the surface of the cake and chill for another 2 hours. Remove the cake from the frame, cut into 3 strips and cut 4 trapezoidal pieces from each strip

  6. 6

    waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
510 kcal
CARBS
49 g
FATS
28 g
PROTEINS
14 g