Berry layer cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put flour, almonds, sugar, salt and vanilla sugar in a mixing bowl. Make a depression in the middle and add egg and egg yolk. Put cold fat in flakes on the edge of the flour. Work through well with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough. Wrap in foil and refrigerate for 30 minutes.

2. 2

   Defrost the berry cocktail. Put some raspberries aside for garnishing. Divide the dough into 5 portions and roll out into squares of 22 x 22 cm on baking paper. Divide one square into 8 triangles. Bake the prepared dough plates and triangles in the preheated oven (electric oven: 175 °C/ gas:level 2) one after the other for about 12 minutes. Let cool off. Puree remaining fruit. Soak gelatine in cold water. Mix yoghurt, quark and sugar with the fruit puree. Squeeze the gelatine, dissolve carefully and stir into the fruit puree. Whip the cream until stiff and, as soon as the puree begins to gel, fold into the mixture. Chill for about 1 hour.

3. 3

   Puree remaining fruit. Soak gelatine in cold water. Mix yoghurt, quark and sugar with the fruit puree. Squeeze the gelatine, dissolve carefully and stir into the fruit puree. Whip the cream until stiff and, as soon as the puree begins to gel, fold into the mixture. Chill for about 1 hour. Pour cream into a piping bag with a perforated spout. Spray onto the bases and place on top. Leave to soak for approx. 3 hours. Place triangles on the upper cake base. Decorate with raspberries and lemon balm and dust with icing sugar. Results in about 12 pieces

4. 4

   Pour cream into a piping bag with a perforated spout. Spray onto the bases and place on top. Leave to soak for approx. 3 hours. Place triangles on the upper cake base. Decorate with raspberries and lemon balm and dust with icing sugar. Results in about 12 pieces

5. 5

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
590 kcal

CARBS
48 g

FATS
38 g

PROTEINS
12 g