Berry dome cake

Name: Berry dome cake
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 75 g Butter or margarine; 125 g Ladyfingers; 2 sheets white gelatine; 250 g Low-fat curd; 375 g Mascarpone; 7-10 Tbsp (Italian double cream cheese); 75 g Icing sugar; 1 package Vanillin sugar; 3 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 250 g black and red currants; 150 g Strawberries; 100 g Raspberries; 3 TABLESPOONS redcurrant jelly; 7-10 Tbsp freezer bags

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

75 g Butter or margarine
125 g Ladyfingers
2 sheets white gelatine
250 g Low-fat curd
375 g Mascarpone
7-10 Tbsp (Italian double cream cheese)
75 g Icing sugar
1 package Vanillin sugar
3 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
250 g black and red currants
150 g Strawberries
100 g Raspberries
3 TABLESPOONS redcurrant jelly
7-10 Tbsp freezer bags

Directions

1
Melt the fat. Put the biscuits in a freezer bag, close it and crumble finely with a rolling pin. Mix with the fat. Place a springform pan rim (24 cm Ø) on a cake plate, press the crumbs evenly into it and chill for about 15 minutes. In the meantime soak the gelatine in cold water. Mix quark, mascarpone, icing sugar, vanillin sugar, lemon juice and zest to a smooth cream. Squeeze the gelatine, dissolve it and stir into the cream.
2
Spread on the crumb base and chill for approx. 2 hours. In the meantime, wash and drain the currants, except for a few for decoration, from the panicle strips. Wash and clean the strawberries and raspberries. Halve the strawberries if necessary. Warm up the jelly. Spread the fruit on the cake and sprinkle with jelly. Serve decorated with remaining panicles
3
Waiting time approx. 2 1 /2 hours