Colourful berry cake with lemon cream

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
5 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 250 g Butter or margarine
  • 200 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 4 Eggs (size M)
  • 250 g Flour
  • 50 g Cornstarch
  • 1 package Baking Powder
  • 2 TABLESPOONS Milk
  • 7-10 Tbsp Fat and breadcrumbs
  • 1 kg Berries (raspberries, blueberries, currants and blackberries)
  • 8 sheets white gelatine
  • 2 untreated lemons
  • 4 Eggs (size M)
  • 175 g Sugar
  • 500 g Cream yoghurt
  • 200 g Whipped cream
  • 100 g red currant jelly
  • 7-10 Tbsp Lemon balm

Directions

  1. 1

    Cream warm fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir into the dough by the spoonful with the milk. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 20 minutes. Loosen the cake edge and let it cool down on a grid. Divide the base twice. Place the bottom cake layer on a plate and cover with a cake ring.

  2. 2

    Sort and clean half of the berries. Soak the gelatine in cold water. Wash the lemons hot and dab dry. Finely grate the peel and squeeze the juice. Separate the eggs. Beat egg yolks, 75 g sugar and lemon rind until creamy. Stir in yoghurt. Beat the egg whites until stiff, while letting the remaining sugar trickle in. Warm up the lemon juice and dissolve the squeezed gelatine in it. Stir in some yoghurt mixture and mix with the remaining yoghurt. Keep cold. When the mixture begins to set, fold in the beaten egg white. Spread some cream on the lower base. Add the berries mixed together. Cover with some cream and cover with a second base. Halve the rest of the lemon cream and spread one half on the bottom cake layer. Cover with the last cake layer and finish with the rest of the cream.

  3. 3

    Stir in some yoghurt mixture and mix with the remaining yoghurt. Keep cold. When the mixture begins to set, fold in the beaten egg white. Spread some cream on the lower base. Add the berries mixed together. Cover with some cream and cover with a second base. Halve the rest of the lemon cream and spread one half on the bottom cake layer. Cover with the last cake layer and finish with the rest of the cream. Chill for at least 6 hours, preferably overnight. Remove the cake from the ring. Whip the cream until stiff. Put 5 tablespoons into a piping bag with a perforated spout. Spread the cake edge with the rest of the cream. Sort out the remaining berries, clean them and decorate the cake with them. Spray small cream tuffs between the berries. Warm up the redcurrant jelly, spread on the berries and decorate with lemon balm as desired. Results in about 16 pieces

  4. 4

    Chill for at least 6 hours, preferably overnight. Remove the cake from the ring. Whip the cream until stiff. Put 5 tablespoons into a piping bag with a perforated spout. Spread the cake edge with the rest of the cream. Sort out the remaining berries, clean them and decorate the cake with them. Spray small cream tuffs between the berries. Warm up the redcurrant jelly, spread on the berries and decorate with lemon balm as desired. Results in about 16 pieces

  5. 5

    waiting time approx. 7 hours

Nutrition Facts

KCAL
440 kcal
CARBS
47 g
FATS
24 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeCake

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