Fruitcake with quark cream

Name: Fruitcake with quark cream
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 7-10 Tbsp fat and about 50 g flaked almonds for the mould; 100 g soft butter/margarine; 100 g + 1 tablespoon of sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 125 g Flour; 2 coated Tsp Baking Powder; 4-5 Tbsp Milk; 250 g Low-fat curd; 125 g Whipped cream; 1 package Cream stabiliser; 200-250 g Raspberries; 2 Nectarines; 2 Kiwis

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

7-10 Tbsp fat and about 50 g flaked almonds for the mould
100 g soft butter/margarine
100 g + 1 tablespoon of sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
125 g Flour
2 coated Tsp Baking Powder
4-5 Tbsp Milk
250 g Low-fat curd
125 g Whipped cream
1 package Cream stabiliser
200-250 g Raspberries
2 Nectarines
2 Kiwis

Directions

1
Grease the fruit base mould (26 cm Ø) and sprinkle with flaked almonds. Cream fat, 100 g sugar, 1 vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder and stir in portions of the flour and baking powder alternating with the milk. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Let cool briefly in the mould. Turn out, cool down completely
2
Mix quark, 1 tablespoon sugar and 1 vanillin sugar. Whip the cream until stiff, while letting the cream firmer trickle in. Fold into the quark. Spread on the cake
3
Shortly before serving, sort out the raspberries, wash if necessary. Wash nectarines, halve, stone and cut into thin slices. Peel and slice the kiwis. Spread the fruit on the cream