Easter cream slices
easy
75 mins
75 mins
Ingredients
- 250 g Sugar
- 250 g soft butter or margarine
- 3 packages Vanillin sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 400 g Flour
- 1/2 package Baking Powder
- 200 g Cream curd
- 20 g Pistachio kernels
- 1 can(s) (425 ml; separation weight: 250 g) Apricots
- 100 g Strawberries
- 20 (125 g) Chocolate receipts
- 600 g Whipped cream
- 1 TABLESPOON Sugar crystals
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Icing sugar
Directions
- 1
Cream sugar, fat, 1 packet of vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix 200 g flour and baking powder and stir into the fat-sugar mixture. Stir in quark, then add 200 g flour and stir in. Grease the fat pan of the oven (32x38 cm) and sprinkle with flour. Smooth the dough in the pan.
- 2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Leave to cool in the tin. Finely chop the pistachios. Drain the apricots. Wash, clean and quarter the strawberries. Unpack the chocolate bonbons. Whip the cream in 2 portions until stiff, while pouring in 1 sachet of vanilla sugar each. Smooth 2/3 of the cream on the base. Pour the rest of the cream into a piping bag with a perforated spout. Cut the cake into 24 pieces. Decorate some pieces with cream and apricot halves like fried eggs. Sprinkle with sugar crystals.
- 3
Smooth 2/3 of the cream on the base. Pour the rest of the cream into a piping bag with a perforated spout. Cut the cake into 24 pieces. Decorate some pieces with cream and apricot halves like fried eggs. Sprinkle with sugar crystals. Spray small cream nests on some slices. Sprinkle nests with pistachios and put chocolate bonbons inside. Decorate the remaining slices with cream, strawberries and pistachios
Nutrition Facts
330 kcal
30 g
21 g
5 g
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