Berry biscuit cake

Name: Berry biscuit cake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 3 Eggs (Gr. M); 100 g + 2 tablespoons sugar; 1 package Vanillin sugar; 50 g cornstarch, 50 g flour; 200 g Raspberries; 150 g Bromo- and strawberries; 100 g red currants; 2 heaped tablespoons (approx. 50 g) + 150 g Johannisbeergelee; 1 package red glaze; 7-10 Tbsp (for 1/4 l liquid); 1/4 l redcurrant nectar; 4 TABLESPOONS flaked almonds; 300 g Fresh cream; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

3 Eggs (Gr. M)
100 g + 2 tablespoons sugar
1 package Vanillin sugar
50 g cornstarch, 50 g flour
200 g Raspberries
150 g Bromo- and strawberries
100 g red currants
2 heaped tablespoons (approx. 50 g) + 150 g Johannisbeergelee
1 package red glaze
7-10 Tbsp (for 1/4 l liquid)
1/4 l redcurrant nectar
4 TABLESPOONS flaked almonds
300 g Fresh cream
baking paper

Directions

1
Separate eggs. Beat egg whites and 3 tbsp. cold water until stiff. Sprinkle 100 g sugar and vanillin sugar into the mixture. Beat the egg yolks. Mix starch and flour, sieve onto the egg mixture and fold in
2
Pour into a springform pan (26 cm Ø) lined at the bottom with baking paper. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 15-20 minutes. Turn over, remove paper, let cool down
3
Select or clean the berries, rinse and drain. Cut the biscuit 1 x
4
Heat 2 tablespoons of jelly. Spread the lower base with the jelly and place the upper one on top
5
Place the mould edge around the base. Spread the berries on top. Mix casting powder and 2 tablespoons of sugar. Stir in nectar, bring to the boil. Dissolve 150 g jelly in it. Spread over the berries. Cool for about 5 hours.
6
Roast the almonds without fat. Decorate the upper edge of the cake with it. Whip the crème fraîche briefly and add to the cake.