Fine forest berry cake
easy
75 mins
75 mins
Ingredients
- 75 g Butter
- 3 Eggs (size M)
- 125 g + 2 tablespoons sugar
- 1 pinch Salt
- 500 g Cream curd
- 1 package Pudding powder "Vanilla Flavor"
- 250 g Whipped cream
- 1 package Cream stabiliser
- 1 package Bourbon vanilla sugar
- 200 g Strawberries
- 125 g red currants, blackberries and blueberries
- 1 package Cake glaze
- 7-10 Tbsp Fat and semolina
Directions
- 1
Melt butter in a pot and let it cool down a little. Beat the eggs, sugar and salt with the whisk of the hand mixer until creamy. Stir in curd cheese and pudding powder, fold in fat at the end. Pour the quark mixture into a greased springform pan (26 cm Ø) sprinkled with semolina and smooth it down. Bake the cake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the middle shelf for 30-35 minutes.
- 2
Leave to rest in the switched-off oven with the door open for about 10 minutes. Remove the cake from the tin and let it cool down completely on a cake rack. For the cream, whip the cream until stiff, while pouring in the cream firming agent and vanilla sugar and spread on the cake. Wash, clean and slice the strawberries. Wash the currants and remove them from the stems. Sort, wash and drain the blackberries and blueberries. Spread 2/3 of the berries on the cream. Mix cake glaze powder and 2 tablespoons of sugar, mix with 250 ml water in a pot and bring to the boil while stirring. Remove from the heat, allow to cool for 1 minute and spread over the cake from the middle.
- 3
Wash the currants and remove them from the stems. Sort, wash and drain the blackberries and blueberries. Spread 2/3 of the berries on the cream. Mix cake glaze powder and 2 tablespoons of sugar, mix with 250 ml water in a pot and bring to the boil while stirring. Remove from the heat, allow to cool for 1 minute and spread over the cake from the middle. Put the remaining berries on the cake
- 4
2 hours waiting time
Nutrition Facts
220 kcal
17 g
14 g
6 g