Blackberry diaper cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white and 3 tbsp. water until stiff, adding 100 g sugar. Stir in egg yolks. Mix flour, starch and baking powder, sieve onto the egg mixture, fold in carefully. Smooth the mixture on a baking tray (approx. 32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes. Remove the sponge cake and turn it over onto a slightly damp tea towel sprinkled with sugar. Carefully peel off the baking paper and beat the moist cloth over the edges of the dough. Let the sponge cake cool down

2. 2

   Mix cream cheese, quark, vanillin sugar, lemon juice and 200 g sugar. Spread a little more than half of the cream on the sponge cake. Chill the rest of the cream. Stir 250 g jelly until smooth and spread carefully on the cream platter. Cut the sponge cake lengthwise into 6 equally wide strips. Carefully roll up the first strip and place on a cake plate with the cut surface facing downwards. Wrap the remaining strips in a spiral. Place a cake ring firmly around the cake and chill for approx. 45 minutes.

3. 3

   Stir cream until smooth. Remove the cake ring and spread the cake with the remaining cream. Chill the cake for about 45 minutes. Wash the blackberries and drain well. Mix 100 g jelly and blackberries. If it is too thick, stir in 1-2 tbsp. apple juice. Spread blackberries on the cake just before serving

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
360 kcal

CARBS
50 g

FATS
12 g

PROTEINS
11 g