Berry-Baking cake

Name: Berry-Baking cake
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 7-10 Tbsp For about 20 pieces:; 250 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 300 g Flour; 1 package Baking Powder; 100 ml Milk; 1 can(s) (425 ml) Apricots; 500 g Whipped cream; 500 g Low-fat curd; 1 pack of "Cheese cream" cake cream; 300 g Blackberries; 300 g Raspberries; 300 g red currants; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

7-10 Tbsp For about 20 pieces:
250 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
6 Eggs (size M)
300 g Flour
1 package Baking Powder
100 ml Milk
1 can(s) (425 ml) Apricots
500 g Whipped cream
500 g Low-fat curd
1 pack of "Cheese cream" cake cream
300 g Blackberries
300 g Raspberries
300 g red currants
7-10 Tbsp Fat and breadcrumbs

Directions

1
For the dough, beat soft fat, sugar, vanillin sugar and salt until creamy. Stir in the eggs one by one. Mix flour and baking powder. Stir the milk into the fatty egg mixture
2
Spread the dough on a greased and breadcrumbed baking tray (approx. 39x34 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C/ gas: level 3) for approx. 20 minutes and let cool down
3
Drain the apricots and collect the juice. Whip the cream until stiff. Fill up apricot juice with cold water to 200 ml liquid. Mix the cake cream powder with the whisk of the hand mixer for about 1/2 minute. Stir in the quark in portions. Then fold in the cream
4
Spread the cream on the floor. Select the blackberries and raspberries. Strip the currants from the panicles. Cut the apricots into slices. Spread the fruits on the cream. Chill for about 3 hours.