Blackberry diaper cake

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 3 Eggs (Gr. M)
  • 100 g + some + 200 g sugar
  • 75 g Flour
  • 50 g Cornstarch
  • 1 heaped Tsp baking powder
  • 500 g Double cream cheese
  • 500 g Low-fat curd
  • 1 package Vanilla sugar
  • 2 TABLESPOONS Lemon juice
  • 250 g + 100 g jam from
  • 7-10 Tbsp Currant and blackberry
  • 200 g Blackberries
  • baking paper

Directions

  1. 1

    Preheat the oven for the sponge cake (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a fat pan (deep baking tray; approx. 32 x 39 cm) with baking paper. Separate the eggs. Beat the egg whites with 3 tbsp. water until stiff, pouring in 100 g sugar.

  2. 2

    Stir in the egg yolk. Mix flour, starch and baking powder. Sieve onto the egg mixture and fold in carefully. Spread the mixture on the baking tray. Bake in a hot oven for 8-10 minutes. Remove the sponge cake and turn it out onto a slightly damp tea towel sprinkled with sugar.

  3. 3

    Carefully remove the baking paper. Wrap the cloth all around the edges of the dough. Let it cool down.

  4. 4

    For the cream, stir cream cheese, quark, vanilla sugar, lemon juice and 200 g sugar until smooth. Spread a good half of the cream on the sponge cake. Chill the rest of the cream. Stir 250 g jam (alternatively jelly) until smooth.

  5. 5

    Spread carefully on the cream layer.

  6. 6

    Cut the biscuit lengthwise into 6 equally wide strips. Carefully roll up the first strip to a snail. Place upright in the middle of a cake plate. Wrap the remaining strips one after the other all around the cake.

  7. 7

    Put a cake ring around the cake. Chill for about 45 minutes.

  8. 8

    Stir the remaining cream until smooth. Remove the cake ring and spread the cake with the cream all around. Refrigerate for another 45 minutes.

  9. 9

    Sort the blackberries, wash them if necessary and let them drain. Stir the rest of the jam until smooth. Carefully mix in the berries. Spread on the cake just before serving.

Nutrition Facts

KCAL
360 kcal
CARBS
50 g
FATS
12 g
PROTEINS
11 g