Butter cookie cake with red fruit jelly

Name: Butter cookie cake with red fruit jelly
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 900 ml Milk; 4 packages Pudding powder "Vanilla Flavor"; 350 g + 2 tablespoons sugar; 425 g Butter; 250 g Low-fat curd; 4 Eggs (size M); 1 pinch Salt; 150 g Flour; 1 TEASPOON Baking Powder; 500 g Strawberries; 400 ml red fruit juice (e.g. cherry juice); 750 g frozen berry mix; 1 package (200 g) Butter biscuits; 5 TABLESPOONS Rum; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

900 ml Milk
4 packages Pudding powder "Vanilla Flavor"
350 g + 2 tablespoons sugar
425 g Butter
250 g Low-fat curd
4 Eggs (size M)
1 pinch Salt
150 g Flour
1 TEASPOON Baking Powder
500 g Strawberries
400 ml red fruit juice (e.g. cherry juice)
750 g frozen berry mix
1 package (200 g) Butter biscuits
5 TABLESPOONS Rum
2 TABLESPOONS Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Boil 800 ml milk. Stir 2 sachets of custard powder, 100 g sugar and 100 ml milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the stove. Place in a bowl and cover directly on the surface with foil. Leave to cool at room temperature for about 6 hours. Allow 375 g butter and quark to reach room temperature in about 6 hours.
2
Melt the rest of the butter. Meanwhile separate the eggs. Beat the egg whites and salt with the whisks of the hand mixer until stiff, adding 150 g sugar at the end. Beat the egg yolks one after the other.
3
Mix flour and baking powder, sieve onto the egg mixture and fold in the melted butter. Spread the mixture evenly on a baking tray (approx. 34 x 40 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes. Take out of the oven, remove the sponge cake from the edge, turn onto a tea towel sprinkled with 2 tablespoons of sugar, remove the baking paper. Let the sponge cake cool down.
4
Wash the strawberries, dab dry, cut some in half and put aside for decoration. Clean the rest of the strawberries and dice them. Stir 2 sachets of custard powder, 100 g sugar and 100 ml juice until smooth.
5
Bring 300 ml juice and berry mixture to the boil in a saucepan. Stir in the mixed juice, bring to the boil and simmer for about 1 minute, stirring several times. Add the strawberries and let cool down. Halve the sponge cake.
6
Shortly before it becomes firm, distribute and spread the groats evenly on the floors. Let it cool down.
7
Remove foil from the pudding. Stir the pudding briefly with a whisk. Whisk the warm butter with the whisk of the hand mixer until thick and creamy. First stir in the pudding, then the quark slowly by the spoonful.
8
Spread the butter cream evenly on the groats and smooth it down. Dip the biscuits briefly in rum. Place them close together on the cream. Place in a cool place for about 30 minutes. Cut into pieces and dust with icing sugar. Decorate with strawberries.