Berry Quarter Cakes
very easy
50 mins
50 mins
Ingredients
- 250 g Shortbread chocolate cookies
- 100 g Butter
- 3 TABLESPOONS + 125 g sugar
- 6 sheets Gelatine
- 500 g Low-fat curd
- 250 g Whipped cream
- 400–500 g mixed berries (e.g. strawberries, redcurrants, raspberries, blackberries and blueberries)
- 150 ml Sour cherry nectar
- 7-10 Tbsp Juice and peel of 1/2 organic lemon
- 1/2 package Pudding powder vanilla flavour or 1 sachet of sauce powder vanilla flavour ( for cooking )
- 1 large freezer bag
- 7-10 Tbsp Oil
Directions
- 1
Spread the bottom of a springform pan (24 cm Ø) thinly with oil. Fill biscuits into a freezer bag and crumble them finely with a dough roll. Melt butter. Mix butter, cookie crumbs and 3 tbsp. sugar well and press evenly onto the bottom of a springform pan. Place the mould in a cool place for about 30 minutes.
- 2
Soak gelatine in cold water. Mix the quark with 75 g sugar. Squeeze the gelatine well, dissolve 2-3 tbsp. quark cream and stir into the gelatine, then stir everything into the rest of the cream. Whip cream until stiff, fold in. Put the quark cream on the biscuit base, smooth it down. Chill for about 3 hours.
- 3
Wash the strawberries and currants and drain well. Clean and halve the strawberries. Pluck the currants from the panicles. Sort blueberries, blackberries and raspberries, wash if necessary and drain well
- 4
Bring cherry nectar, lemon juice, lemon peel and 50 g sugar to the boil in a pot. Stir pudding powder and 75 ml cold water until smooth. Remove the juice from the heat, stir in the pudding powder and place back on the hot stove. Let simmer for about 1 minute while stirring. Fold in the berries, let them cool down and stir carefully from time to time. Remove the cake from the tin. Spread the berry jelly on the cake
- 5
waiting time approx. 3 hours
Nutrition Facts
340 kcal
33 g
19 g
9 g
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