Berry Quarter Cakes

Name: Berry Quarter Cakes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g Flour; 2 TABLESPOONS crushed almonds; 75 g Butter or margarine; 1 TABLESPOON Sugar; 1 pinch Salt; 1 Egg Yolk; baking paper; 2 Eggs (size M); 50 g Sugar; 1 pinch Salt; 60 g Flour; 1 knife tip Baking Powder; 100 g red currant jelly for spreading; 6 sheets white gelatine; 2 packets (300 g each) frozen berry cocktail; 1 kg Low-fat curd; 100 g Sugar; 7-10 Tbsp juice and grated rind of 1/2 untreated lemon; 350 g Whipped cream; several sheets Lemon balm

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g Flour
2 TABLESPOONS crushed almonds
75 g Butter or margarine
1 TABLESPOON Sugar
1 pinch Salt
1 Egg Yolk
baking paper
2 Eggs (size M)
50 g Sugar
1 pinch Salt
60 g Flour
1 knife tip Baking Powder
100 g red currant jelly for spreading
6 sheets white gelatine
2 packets (300 g each) frozen berry cocktail
1 kg Low-fat curd
100 g Sugar
7-10 Tbsp juice and grated rind of 1/2 untreated lemon
350 g Whipped cream
several sheets Lemon balm

Directions

1
For the shortcrust pastry base, knead flour, almonds, fat, sugar, salt, egg yolk and 1 tablespoon cold water with the dough hooks of the hand mixer to a smooth dough. Let it rest in the fridge for about 30 minutes.
2
Line the bottom of a springform pan (24 cm Ø) with baking paper. Roll out the dough, prick several times with a fork and bake in the oven (electric cooker: 200 °C/ gas: level 3) for 12-15 minutes.
3
Let it cool down. For the sponge cake, separate the eggs, beat the egg whites with 1 tablespoon of cold water until very stiff. Slowly add sugar and salt, stirring continuously. Sift flour and baking powder.
4
Carefully fold the flour and egg yolk into the beaten egg white. Line 2/3 of a baking tray with baking paper, spread sponge cake mixture on it and smooth it down. Bake in the oven (electric cooker: 200 °C/ gas: level 3) for 10-12 minutes.
5
Immediately fall onto a damp tea towel. Stir the jelly until smooth and spread it on the still warm sponge cake plate. Roll up the sponge cake and refrigerate for about 30 minutes. Soak the gelatine in cold water.
6
Defrost 1/3 of the frozen berries for the filling. Puree with the cutting stick of the hand mixer and then pass through a sieve. Stir the quark, sugar, lemon peel and juice into the fruit puree.
7
Squeeze the gelatine, dissolve carefully. First mix with 2 tablespoons of fruit quark. Then stir the mixed gelatine into the rest of the quark mixture. Whip the cream until stiff. Fold another third of the berries and 250 g cream into the quark mixture.
8
Pour the rest of the cream into a piping bag with a star-shaped spout and chill. Cut the sponge roll into slices about 2 cm thick. Place the edge of the springform pan around the cake base. Place the sponge rolls on the shortcrust pastry base at the edge of the springform pan.
9
Fill the quark mixture into the middle and smooth it down. Let the cake stand in the refrigerator for at least 1 hour. Lift the cake onto a cake plate. Spray a strip of cream between each sponge cake slice.
10
Dab the remaining berries slightly dry and spread on the cake. Decorate with lemon balm. Makes about 12 pieces.