Fruity vanilla cream slices

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 7-10 Tbsp Fat and flour
  • 250 g soft butter/margarine
  • 275 g +
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 5 Eggs (Gr. M)
  • 7-10 Tbsp grated peel and juice of 1 organic lemon
  • 300 g Flour
  • 3 deleted Tsp Baking Powder
  • 5 (850 ml) fresh or 1 can of peaches
  • 250 g Raspberries and blueberries
  • 1 kg Low-fat curd
  • 500 g Whipped cream
  • 2 packages Sauce powder "Vanilla" (without cooking;
  • 7-10 Tbsp for 250 ml of milk each)
  • 1 package glaze

Directions

  1. 1

    Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Cream fat, 275 g sugar, vanilla sugar and 1 pinch of salt. Stir in the eggs one by one. Lemon peel.

  2. 2

    and add juice. Mix flour and baking powder and stir in portions briefly.

  3. 3

    Spread the dough on the fat pan. In the preheated oven (electric cooker: 175°C/circulating air: 150°C/.

  4. 4

    Gas: stage 2) Bake for about 20 minutes. Let it cool down.

  5. 5

    Carve fresh peaches crosswise and blanch with boiling water. Rinse with cold water and peel off the skin. Cut peaches in half, stone and cut into bite-sized pieces. Sort and wash the berries.

  6. 6

    Mix quark, liquid cream and 75 g sugar with the whisks of the hand mixer. Add sauce powder and mix everything well. Spread on the cake base. Mix the fruits, spread on top and press a little into the cream.

  7. 7

    Mix 5 cake glaze powder and 1 tablespoon sugar in a small pot. Gradually add 1/4 l water and bring to the boil while stirring. Add one.

  8. 8

    Spoon the fruit in strips. Allow to set for about 30 minutes.

Nutrition Facts

KCAL
330 kcal
CARBS
33 g
FATS
17 g
PROTEINS
9 g

Categories & Tags

DessertsweetCake