Colourful berry cake from the tray

Name: Colourful berry cake from the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 800 ml Milk; 2 packages Pudding powder "Vanilla Flavor"; 6 TABLESPOONS + 450 g sugar; 375 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 380 g Flour; 100 g Cornstarch; 3 TSP Baking Powder; 6 sheets Gelatine; 750 g Low-fat curd; 1,75 kg colourful berries (e.g. red currants, blackberries, raspberries and blueberries); 2 packages glaze; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

800 ml Milk
2 packages Pudding powder "Vanilla Flavor"
6 TABLESPOONS + 450 g sugar
375 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
6 Eggs (size M)
380 g Flour
100 g Cornstarch
3 TSP Baking Powder
6 sheets Gelatine
750 g Low-fat curd
1,75 kg colourful berries (e.g. red currants, blackberries, raspberries and blueberries)
2 packages glaze
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Stir 100 ml milk, pudding powder and 6 tablespoons sugar until smooth. Boil 700 ml milk. Stir in the pudding powder, bring to the boil and simmer for about 1 minute while stirring. Cover pudding surface with foil and refrigerate for about 2 hours. Cream fat, 375 g sugar, vanillin sugar and salt. Stir in eggs one at a time.
2
Mix flour, starch and baking powder and fold in. Smooth the dough on a greased fat pan of the oven (32 x 39 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes. Let them cool down. Soak the gelatine. Mix vanilla pudding and quark. Squeeze the gelatine, dissolve and mix with some pudding cream, then stir into the remaining cream. Spread the cream on the cake base until smooth. Cover with berries. Chill the cake for about 4 hours. Mix the cake glaze powder and 75 g sugar in a small pot. Gradually stir in 1/2 litre of water.
3
Squeeze the gelatine, dissolve and mix with some pudding cream, then stir into the remaining cream. Spread the cream on the cake base until smooth. Cover with berries. Chill the cake for about 4 hours. Mix the cake glaze powder and 75 g sugar in a small pot. Gradually stir in 1/2 litre of water. Heat while stirring, bring to the boil and spread evenly on the berries. Refrigerate the cake again for about 1 hour.
4
7 hours waiting time