Curd and raspberry baking cake
easy
90 mins
90 mins
Ingredients
- 375 g Flour
- 5 Eggs (size M)
- 2 packages Vanillin sugar
- 400 g Sugar
- 7-10 Tbsp Salt
- 200 g Butter or margarine
- 1/2 l Milk
- 2 packages Pudding powder "Vanilla Flavor"
- 1 kg Low-fat curd
- 500 g Raspberries
- 250 g Blackberries
- 200 ml apple juice
- 50 ml Lemon juice
- 1 package (200 g) Gelin
- 7-10 Tbsp Grease
Directions
- 1
Put the flour in a bowl, place 2 eggs, 1 packet of vanilla sugar, 150 g sugar, salt and fat in flakes on the flour and knead into a smooth dough with the dough hook of the hand mixer.
- 2
Put the dough in a cool place for about 30 minutes. In the meantime, stir 8 tablespoons of milk and pudding powder until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly. Leave to cool down a little.
- 3
Mix quark, remaining vanillin sugar, 200 g sugar and remaining eggs. Stir the vanilla pudding into the quark mixture. Roll out the dough on a well greased baking tray and bake in a preheated oven (electric range: 200°C/ gas: level 3) for about 15 minutes.
- 4
Remove the baking tray from the oven, spread the curd mixture evenly over it and bake for a further 40 minutes. Remove from the oven and let it cool down. In the meantime, sort out the raspberries and blackberries, wash and drain well.
- 5
Spread raspberries and blackberries over the cake. Stir apple juice, lemon juice, remaining sugar and gelatine until smooth. Pour evenly over the fruit with a tablespoon and refrigerate for 1 hour. Makes 30 pieces.
Nutrition Facts
230 kcal
30 g
8 g
9 g
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