Cream cake with colourful berries

Name: Cream cake with colourful berries
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 7-10 Tbsp slightly + 125 g soft butter, salt; 100 g + 5 tablespoons sugar; 1 package Vanillin sugar; 3 eggs , 125 g flour (Gr. M); 2 coated Tsp Baking Powder; 75 g Whipped cream; 4 sheets white gelatine; 200 g Double cream cream cheese; 300 g Whole milk yoghurt; 4 TABLESPOONS Lime or lemon juice; 500 g mixed berries (e.g. raspberries, blueberries, bromine and red currants); 1 package Cake glaze "Strawberry"; 3 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

7-10 Tbsp slightly + 125 g soft butter, salt
100 g + 5 tablespoons sugar
1 package Vanillin sugar
3 eggs , 125 g flour (Gr. M)
2 coated Tsp Baking Powder
75 g Whipped cream
4 sheets white gelatine
200 g Double cream cream cheese
300 g Whole milk yoghurt
4 TABLESPOONS Lime or lemon juice
500 g mixed berries (e.g. raspberries, blueberries, bromine and red currants)
1 package Cake glaze "Strawberry"
3 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Grease the springform pan (26 cm Ø). Cream 125 g butter, 1 pinch of salt, 100 g sugar and vanillin sugar. Stir in the eggs one by one. Mix flour and baking powder, alternating with the cream and stir in briefly. Spread into the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 18 minutes. Cooling down
2
Soak the gelatine in cold water. Mix cream cheese, yoghurt, lime juice and 3 tbsp. sugar briefly. Squeeze the gelatine, dissolve at low heat. Stir in 2 tbsp. cream, then stir into the rest of the cream. Chill for about 15 minutes until it starts to gel
3
Close a cake ring around the cake base. Spread the cream on top, if necessary in a dome-shaped pattern. Chill for about 30 minutes.
4
Select berries, wash if necessary. Strip currants from the stalks. Mix cake glaze powder and 2 tablespoons of sugar. Stir in 1/4 l cold water. Bring to the boil briefly while stirring. Spread the berries and icing alternately on the cream, finishing with the berries (reheat icing in between if necessary). Chill for about 2 hours.
5
Roast the almonds without fat, let them cool down. Press to the upper edge of the cake, dust with icing sugar