birthday cake for tina: berry cream cheese cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 100 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in carefully. Grease the bottom of a springform pan (26 cm Ø). Pour in the sponge mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes, cover with aluminium foil if necessary. Let the sponge cake cool down in the tin on a cake rack for at least 1 hour. Wash the lemons and grate them dry.

2. 2

   Grate the peel thinly. Halve lemons and squeeze juice. Soak 5 sheets of gelatine in cold water. Mix cream cheese, sour cream, 125 g sugar, 1 sachet vanillin sugar, lemon peel and juice. Dissolve gelatine in a small pot. Stir in 4 tablespoons of cream, then stir into the rest of the cream. Whip 200 g cream until stiff and fold in. Remove the sponge cake from the tin and cut in half horizontally. Place a cake ring around the lower cake base. Spread the cake base with lemon curd. Pour in the cream and close with the sponge cake lid. Put the cake in a cool place for about 1 hour. Soak 3 sheets of gelatine. Put the frozen fruit on the cake. Heat 5 tablespoons strawberry juice and 3 tablespoons sugar while stirring until the sugar is dissolved. Squeeze the gelatine and dissolve in the warm juice. Stir into the remaining juice. Place in a cool place until the juice begins to gel.

3. 3

   Pour in the cream and close with the sponge cake lid. Put the cake in a cool place for about 1 hour. Soak 3 sheets of gelatine. Put the frozen fruit on the cake. Heat 5 tablespoons strawberry juice and 3 tablespoons sugar while stirring until the sugar is dissolved. Squeeze the gelatine and dissolve in the warm juice. Stir into the remaining juice. Place in a cool place until the juice begins to gel. Spread immediately over the frozen fruit. Chill for about 30 minutes. Remove until the fruits are defrosted. Roast the flaked almonds in a pan without fat. Take out and let it cool down. Remove the cake from the cake ring. Whip 200 g whipped cream until stiff, pour in the cream firming agent. Spread the cream with a pallet on the edge of the cake. Put almond flakes on the edge. Keep cool until serving

4. 4

   Chill for about 30 minutes. Remove until the fruits are defrosted. Roast the flaked almonds in a pan without fat. Take out and let it cool down. Remove the cake from the cake ring. Whip 200 g whipped cream until stiff, pour in the cream firming agent. Spread the cream with a pallet on the edge of the cake. Put almond flakes on the edge. Keep cool until serving

5. 5

   waiting time 3 1/4-4 1/4 hours

Nutrition Facts

KCAL
390 kcal

CARBS
35 g

FATS
24 g

PROTEINS
8 g