Berry cake with curd cheese glaze

Name: Berry cake with curd cheese glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 200 g red and white currants; 375 g Butter or margarine; 375 g Sugar; 2 packages Vanillin sugar; 4 Eggs (size M); 500 g Flour; 1 package Baking Powder; 3 TABLESPOONS Milk; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp (for 1/2 l liquid; for boiling); 2 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 250 g Low-fat curd; 250 g Sour cream or crème fraîche; 200 g Raspberries and blackberries; 2-3 TABLESPOONS Icing sugar; 7-10 Tbsp possibly mint leaves; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

200 g red and white currants
375 g Butter or margarine
375 g Sugar
2 packages Vanillin sugar
4 Eggs (size M)
500 g Flour
1 package Baking Powder
3 TABLESPOONS Milk
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp (for 1/2 l liquid; for boiling)
2 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
250 g Low-fat curd
250 g Sour cream or crème fraîche
200 g Raspberries and blackberries
2-3 TABLESPOONS Icing sugar
7-10 Tbsp possibly mint leaves
7-10 Tbsp Grease

Directions

1
Sort the currants, wash them. Strip the fruit from the stalks with a fork, except for a few panicles for decoration. For the dough, mix 250 g soft fat, 250 g sugar and 1 packet of vanilla sugar until foamy.
2
Stir in 2 eggs one after the other. Mix flour and baking powder, stir in by the spoonful. Finally add the milk. Spread the dough on the greased fat pan of the oven. For the icing, stir the remaining fat, 100 g sugar and vanillin sugar until foamy.
3
Stir in the remaining eggs. Add custard powder, lemon juice and zest. Finally, stir in the curd and crème fraiche. Spread the icing on the sponge mixture. Sprinkle 2/3 of the currants on each. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 35 minutes.
4
Let the cake cool down. Select the raspberries and blackberries, wash and drain well. Sprinkle the cake with the remaining currants. Dust with icing sugar. Serve the cake decorated with redcurrants rolled in the remaining sugar and mint leaves.
5
Results in about 25 pieces.