Colourful fruit dome cake with yoghurt cream

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 1
  • 40 g Butter
  • 3 Eggs (size M)
  • 200 g Sugar
  • 1 package Bourbon vanilla sugar
  • 50 g Flour
  • 50 g Cornstarch
  • 1 heaped Tsp baking powder
  • 75 g Raspberry Jam
  • 9 sheets white gelatine
  • 1 untreated lemon
  • 500 g Whole milk yoghurt
  • 250 g Whipped cream
  • 500 g mixed fresh berries (strawberries, raspberries, blackberries, red currants and blueberries)
  • 1 package Cake glaze red
  • 250 ml redcurrant nectar
  • 7-10 Tbsp Lemon balm
  • baking paper

Directions

  1. 1

    Melt the butter and let it cool down. Separate eggs. Beat the egg whites until stiff, then add 75 g sugar and bourbon vanilla sugar. Beat the egg yolks one after the other. Then add the butter in a thin stream while stirring.

  2. 2

    Mix flour, starch and baking powder, sieve onto the egg foam and carefully fold in. Pour the mixture into a springform pan (26 cm Ø) lined only at the bottom with baking paper and smooth it down.

  3. 3

    Bake in the preheated oven (electric oven: 175 °C/ gas: level 3) for 20-25 minutes. Let them cool down. Place a cake ring around the base and spread the base with jam. Soak the gelatine in cold water.

  4. 4

    Wash the lemon thoroughly, dab dry and finely grate half of the peel. Squeeze the lemon. Mix yoghurt, 100 g sugar, lemon juice and peel. Squeeze the gelatine, dissolve and mix with some yoghurt.

  5. 5

    Then stir into the remaining yoghurt and refrigerate briefly. Whip the cream until stiff, fold it into the yoghurt and spread it on the sponge cake base. Smooth it down. Put the cake in a cool place for 3-4 hours. Select the berries, wash carefully and drain well.

  6. 6

    Pluck the currants from the panicles, except for a little to garnish them. Halve the strawberries. Put the cake glaze powder and the remaining sugar in a small pot. Mix with currant nectar bit by bit.

  7. 7

    Boil up while stirring. Carefully fold the berries into the hot cake glaze and pour over the cake. Refrigerate for another 30 minutes. Remove the cake from the cake ring with a damp knife. Serve decorated with remaining berries and lemon balm leaves.

  8. 8

    Results in about 12 pieces.

Nutrition Facts

KCAL
300 kcal
CARBS
38 g
FATS
13 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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