Berry cakes
easy
90 mins
90 mins
Ingredients
- 300 g Flour
- 50 g crushed almonds
- 1 knife tip Baking Powder
- 175 g Butter or margarine
- 150 g Sugar
- 1 pinch Salt
- 1 Egg Yolk
- 125 g Raspberries and red currants
- 200 g Strawberries
- 1 package Pudding powder "Vanilla Flavor"
- 450 ml Milk
- 150 g Whole milk yoghurt
- 7-10 Tbsp finely chopped pistachio kernels
- 7-10 Tbsp Mint leaves
- 7-10 Tbsp Grease
- Baking paper and dried peas
Directions
- 1
Mix flour, almonds and baking powder. Add the fat in flakes, 100 g sugar, salt and the egg yolk and fold in with the dough hooks of the hand mixer. Then work into a smooth dough with cool hands. Cover and let rest in the refrigerator for about 30 minutes. Grease 6 cake tins (10 cm Ø) and 6 boat tins (approx. 10 x 5 cm). Roll out half of the dough to a thickness of 5-6 mm, cut out pieces the size of the boat forms and line the forms with them. Put baking paper and peas in the baking tin.
- 2
Spread the rest of the dough on the tartlet cups and press them flat. Bake in the preheated oven (electric cooker: 200 °C/ gas mark 3) for 20-25 minutes. Remove peas and baking paper after about 15 minutes and continue baking. Let them cool slightly on a cake rack and carefully remove them from the baking tins. Let it cool down. Select the raspberries. Wash the currants and strawberries. Pluck the currants from the panicles with a fork. Clean and quarter the strawberries. Mix pudding powder and 6 tablespoons of milk. Bring the remaining milk and sugar to the boil in a saucepan. Remove from heat and stir in the pudding powder. Bring to the boil again while stirring.
- 3
Wash the currants and strawberries. Pluck the currants from the panicles with a fork. Clean and quarter the strawberries. Mix pudding powder and 6 tablespoons of milk. Bring the remaining milk and sugar to the boil in a saucepan. Remove from heat and stir in the pudding powder. Bring to the boil again while stirring. Let it cool down a little bit and stir in yoghurt. Spread over the tartlets. Cover the tartlets with currants and strawberries. Spread raspberries on the boats and sprinkle with pistachios. Leave to set in the fridge for about 30 minutes. Serve decorated with mint as desired
- 4
Let it cool down a little bit and stir in yoghurt. Spread over the tartlets. Cover the tartlets with currants and strawberries. Spread raspberries on the boats and sprinkle with pistachios. Leave to set in the fridge for about 30 minutes. Serve decorated with mint as desired
Nutrition Facts
330 kcal
37 g
17 g
8 g
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