Fruity sour cream slices
easy
90 mins
90 mins
Ingredients
- 250 g soft butter/margarine
- 175 g + 50 g + 2 tablespoons sugar
- 4 eggs , 300 g flour (Gr. M)
- 7-10 Tbsp 1/2 p. baking powder, 5-7 tablespoons milk
- 10 sheets white gelatine
- 100 g + 2 tablespoons strawberry jam
- 900 g clotted cream
- 250 g + 150 g whipped cream
- 1 package Vanillin sugar
- 750 g Strawberries
- 1 Sugar melon (e.g. Galia melon)
- 2 can(s) (each 314 ml) Tangerines
- 2 packages glaze
- 7-10 Tbsp Mint
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 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 about 20 minutes. Let it cool down. Halve the base and remove from the baking tray
- 2
Soak the gelatine in cold water. Heat 100 g jam and spread on the bottom. Mix sour cream and 50 g sugar. Squeeze the gelatine and dissolve over a mild heat. Stir in 5 tbsp sour cream, then stir into the remaining sour cream. Cool until it begins to gel
- 3
Whip 250 g whipped cream and vanillin sugar until stiff. Fold into the sour cream and spread on both sides. Chill for about 1 hour
- 4
Wash, clean and quarter the strawberries. Quarter melon, remove seeds. Possibly cut out 20 melon balls for decoration. Dice the rest of the pulp. Drain the mandarins, catch the juice
- 5
Spread the fruit on the cream. Fill up mandarin juice to 1/2 l with water if necessary. Mix icing powder and 2 tablespoons of sugar. Mix with juice. Boil up while stirring. Spread on the fruits. Chill the cake for about 3 hours. Whip 150 g whipped cream until stiff. Cut cake into pieces, decorate with cream, 2 tbsp. jam, possibly melon balls and mint
Nutrition Facts
320 kcal
31 g
18 g
5 g
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