Berry Towers

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 250 g soft butter or margarine
  • 400 g Sugar
  • 1 package Vanillin sugar
  • 6 Eggs (size M)
  • 300 g Flour
  • 1 package Baking Powder
  • 100 g crushed almonds
  • 475 g Whipped cream
  • 6 sheets Gelatine
  • 500 g Low-fat curd
  • 300 g Whole milk yoghurt
  • 7-10 Tbsp juice and peel of 1 untreated lemon
  • 200 g Blueberries
  • 250 g Currants
  • 250 g Raspberries
  • 1 package Pudding powder "Vanilla Flavor"
  • 400 ml Apricot nectar
  • 7-10 Tbsp Grease

Directions

  1. 1

    Cream fat, 200 g sugar and vanillin sugar. Stir in eggs one after the other. Mix flour, baking powder and almonds. Stir briefly together with 75 ml cream. Grease the oven pan well. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.

  2. 2

    Let them cool down. Soak gelatine in cold water. Mix quark, yoghurt, 120 g sugar and lemon juice and half of the rind. Squeeze the gelatine, dissolve it and stir it into the cream. Beat 250 g cream until stiff and fold in. Pour onto the base and smooth it down. Put in a cool place for at least 2 hours. For the berry groats, select the fruits, wash carefully if necessary, put some currants aside for decoration. Remove the rest from the panicles. Mix pudding powder and 60 g sugar. Stir with 100 ml of the apricot nectar until smooth. Bring 300 ml of the apricot nectar to the boil, remove from the heat. Stir in the pudding powder, heat up again and cook for about 1 minute while stirring. Stir in the rest of the lemon peel and fruit, let it cool down.

  3. 3

    Remove the rest from the panicles. Mix pudding powder and 60 g sugar. Stir with 100 ml of the apricot nectar until smooth. Bring 300 ml of the apricot nectar to the boil, remove from the heat. Stir in the pudding powder, heat up again and cook for about 1 minute while stirring. Stir in the rest of the lemon peel and fruit, let it cool down. Pour it while still slightly warm onto the cream and spread it. Keep cool for 2 hours. Divide put aside currants into small panicles, moisten slightly with water and roll in 20 g sugar. Beat 150 g cream until stiff. Pour into a piping bag with a medium star-shaped spout. Cut the cake into square pieces. Decorate each piece with a cream tuff and a currant pancake. Keep cold until serving

  4. 4

    Keep cool for 2 hours. Divide put aside currants into small panicles, moisten slightly with water and roll in 20 g sugar. Beat 150 g cream until stiff. Pour into a piping bag with a medium star-shaped spout. Cut the cake into square pieces. Decorate each piece with a cream tuff and a currant pancake. Keep cold until serving

  5. 5

    Waiting time approx. 5 hours

Nutrition Facts

KCAL
350 kcal
CARBS
33 g
FATS
20 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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