Colourful berry tin cake

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 5 Eggs (size M)
  • 175 g + 2 level tablespoons of sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 125 g Flour
  • 1 TEASPOON Baking Powder
  • 200 g Currant Jelly
  • 125 g Strawberries, raspberries, red, black and white currants
  • 4 sheets Gelatine
  • 250 g Schmand
  • 500 g Mascarpone
  • 3 TABLESPOONS Lemon juice
  • 1 package unsugared clear cake glaze
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add 75 g sugar, vanillin sugar and salt. Stir in egg yolks one after the other. Mix flour and baking powder, sieve onto the egg cream and fold in carefully. Line a baking tray (32 x 39 cm) with baking paper. Put the mixture on top and smooth it down.

  2. 2

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Sprinkle a clean tea towel with sugar. Turn out the sponge cake plate, carefully peel off the baking paper, let the plate cool down. Stir jelly until smooth. Cut the sponge in half once. Spread the jelly on one half and place the second plate on top. Wash the strawberries and currants. Clean the strawberries, remove the currants from the panicles. Sort the raspberries. Puree 200 g mixed berries, pass through a sieve. Soak gelatine in cold water. Stir sour cream, mascarpone and 100 g sugar until smooth. Stir in berry puree and lemon juice. Squeeze gelatine well, dissolve.

  3. 3

    Clean the strawberries, remove the currants from the panicles. Sort the raspberries. Puree 200 g mixed berries, pass through a sieve. Soak gelatine in cold water. Stir sour cream, mascarpone and 100 g sugar until smooth. Stir in berry puree and lemon juice. Squeeze gelatine well, dissolve. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Pour the cream onto the base and spread. Spread the rest of the berries on top, chill for about 2 hours. Mix the cake glaze with 2 tablespoons of sugar in a small pot. Gradually add 250 ml water while stirring. Heat while stirring and bring to the boil briefly. Spread over the fruit with a tablespoon and chill for 30 minutes.

  4. 4

    Stir a little cream into the gelatine, then stir everything into the rest of the cream. Pour the cream onto the base and spread. Spread the rest of the berries on top, chill for about 2 hours. Mix the cake glaze with 2 tablespoons of sugar in a small pot. Gradually add 250 ml water while stirring. Heat while stirring and bring to the boil briefly. Spread over the fruit with a tablespoon and chill for 30 minutes.

  5. 5

    2 1/2 hours waiting time

Nutrition Facts

KCAL
430 kcal
CARBS
40 g
FATS
26 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesSummerCake