Fruit slices with curd cream

Name: Fruit slices with curd cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 250 g butter/margarine; 175 g + 150 g + 40 g Zucker; 4 Eggs (Gr. M); 300 g Flour; 1/2 package Baking Powder; 5 TABLESPOONS Milk; 250 g Whipped cream; 8 sheets white gelatine; 1 kg Low-fat curd; 1 package Vanillin sugar; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 2 can(s) (850 ml each) Peaches; 1 glass (370 ml) Cherries; 5 Kiwis; 2 packages glaze; 7-10 Tbsp Cream, almonds and chocolate decor

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

250 g butter/margarine
175 g + 150 g + 40 g Zucker
4 Eggs (Gr. M)
300 g Flour
1/2 package Baking Powder
5 TABLESPOONS Milk
250 g Whipped cream
8 sheets white gelatine
1 kg Low-fat curd
1 package Vanillin sugar
7-10 Tbsp grated peel and juice of 1 untreated lemon
2 can(s) (850 ml each) Peaches
1 glass (370 ml) Cherries
5 Kiwis
2 packages glaze
7-10 Tbsp Cream, almonds and chocolate decor

Directions

1
Cream fat and 175 g sugar. Stir in the eggs one by one. Mix flour and baking powder, stir in with milk. Spread the dough on a greased baking tray (approx. 35 x 40 cm). Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Let them cool down
2
Whip the cream until stiff. Soak the gelatine. Mix quark, 150 g sugar, vanillin sugar and lemon. Squeeze the gelatine, dissolve and stir in. Fold in cream. Pour onto the base. Cool for 2 hours
3
Drain the peaches and cherries and collect the peach juice. Peel kiwis and cut into slices. First put peaches, then cherries and kiwis on the quark. Fill up juice with water to 1/2 l. Add casting powder and 40 g sugar, bring to the boil. Pour on the fruit. Cool for about 1 hour. Decorate