Checkerboard butter biscuit cake with red fruit jelly

Name: Checkerboard butter biscuit cake with red fruit jelly
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 35
Ingredients: 900 ml + 2-3 tablespoons of milk; 3 packages Pudding powder "Vanilla Flavor"; 400 g Sugar; 625 g Butter; 250 g Low-fat curd; 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 275 g Flour; 25 g Cornstarch; 1 package Baking Powder; 350 ml red fruit juice (e.g. cherry juice); 750 g frozen berry mix; 4 packs (125 g each) Butter biscuits with milk chocolate; 1-2 TABLESPOONS Cocoa powder; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 35

900 ml + 2-3 tablespoons of milk
3 packages Pudding powder "Vanilla Flavor"
400 g Sugar
625 g Butter
250 g Low-fat curd
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
275 g Flour
25 g Cornstarch
1 package Baking Powder
350 ml red fruit juice (e.g. cherry juice)
750 g frozen berry mix
4 packs (125 g each) Butter biscuits with milk chocolate
1-2 TABLESPOONS Cocoa powder
7-10 Tbsp Grease
7-10 Tbsp Cling film

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.
2
Leave to cool at room temperature for about 6 hours. Also allow 375 g butter and quark to reach room temperature in about 6 hours.
3
Meanwhile, for the dough, whisk 250 g butter, salt, vanillin sugar and 200 g sugar with the whisk of the hand mixer until thick and creamy. Add the eggs one by one and stir in. Mix flour, starch and baking powder, alternately add 2-3 tbsp. milk and stir in.
4
Pour the dough onto a greased fat pan (approx. 34 x 37 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 18-20 minutes. Remove from the oven, place on a cake rack and let it cool down.
5
Peel or clean, wash and chop the vegetables. Peel and finely chop onion and garlic. Wash thyme, shake dry, remove leaves. Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil.
6
Spread evenly on the cooled down floor. Allow to cool.
7
Remove foil from the pudding. Stir the pudding briefly with a whisk. Whip 375 g 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. Place in a cold place for about 30 minutes. Then place the biscuits in a checkerboard pattern on the cream (approx. 5 x 7 biscuits).
9
Cut into pieces and if necessary dust thinly with cocoa.