Cream cake with berries

Name: Cream cake with berries
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 75 g Whipped cream; 1 package Vanillin sugar; 125 g Butter; 100 g + 6 tablespoons sugar; 7-10 Tbsp grated peel of 1/2 lime; 3 Eggs (size M); 125 g Flour; 2 coated Tsp Baking Powder; 50 g flaked almonds; 4 sheets Gelatine; 200 g Double cream cream cheese; 300 g Whole milk yoghurt; 6 TABLESPOONS Lime juice; 500 g soft fruits (e.g. raspberries, blueberries, blackberries and red currants); 1 package red, unsugared cake glaze; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

75 g Whipped cream
1 package Vanillin sugar
125 g Butter
100 g + 6 tablespoons sugar
7-10 Tbsp grated peel of 1/2 lime
3 Eggs (size M)
125 g Flour
2 coated Tsp Baking Powder
50 g flaked almonds
4 sheets Gelatine
200 g Double cream cream cheese
300 g Whole milk yoghurt
6 TABLESPOONS Lime juice
500 g soft fruits (e.g. raspberries, blueberries, blackberries and red currants)
1 package red, unsugared cake glaze
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Whip the cream until stiff and allow the vanillin sugar to trickle in. Cream butter, 100 g sugar and lime zest. Stir in the eggs one by one. Mix flour and baking powder, stir in briefly. Fold in cream. Fill the dough into a greased springform pan (26 cm Ø), smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 17 minutes.
2
Then let it cool down a little, remove from the tin and let it cool down completely. In the meantime, roast the flaked almonds in a pan without fat until golden brown, let them cool down. Soak the gelatine in cold water. Mix cream cheese, yoghurt, lime juice and 3 tablespoons of sugar until the sugar is dissolved. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the gelatine into the rest of the cream. Leave the cream in the refrigerator to thicken slightly (10-15 minutes). Gradually pour the cream onto the base by the spoonful. Make sure that it does not run over the edge. If it does, put it back in the fridge. Press the flaked almonds lightly all around, refrigerate for 30 minutes. Sort the fruit, wash if necessary and drain well.
3
Leave the cream in the refrigerator to thicken slightly (10-15 minutes). Gradually pour the cream onto the base by the spoonful. Make sure that it does not run over the edge. If it does, put it back in the fridge. Press the flaked almonds lightly all around, refrigerate for 30 minutes. Sort the fruit, wash if necessary and drain well. Mix the cake glaze and 3 tablespoons of sugar in a small saucepan. Gradually add 250 ml cold water and stir until smooth. Bring to the boil while stirring. Spread the fruit and the cake glaze alternately on the cream. Work quickly or reheat the glaze in between. Place in the refrigerator for 1 hour. Serve delicately dusted with icing sugar
4
Mix the cake glaze and 3 tablespoons of sugar in a small saucepan. Gradually add 250 ml cold water and stir until smooth. Bring to the boil while stirring. Spread the fruit and the cake glaze alternately on the cream. Work quickly or reheat the glaze in between. Place in the refrigerator for 1 hour. Serve delicately dusted with icing sugar
5
waiting time approx. 2 hours