Multicoloured berry cake

Name: Multicoloured berry cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g soft butter or margarine; 320 g Sugar; 1 package Bourbon vanilla sugar; 4 Eggs (size M); 300 g Flour; 1/2 package Baking Powder; 3-4 Tbsp Milk; 6 sheets Gelatine; 500 g small strawberries; 250 g Blackberries; 750 g Schmand; 7-10 Tbsp Juice of 1 lemon; 250 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp Mint and possibly strawberries and blackberries; 7-10 Tbsp Fat and flour; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g soft butter or margarine
320 g Sugar
1 package Bourbon vanilla sugar
4 Eggs (size M)
300 g Flour
1/2 package Baking Powder
3-4 Tbsp Milk
6 sheets Gelatine
500 g small strawberries
250 g Blackberries
750 g Schmand
7-10 Tbsp Juice of 1 lemon
250 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp Mint and possibly strawberries and blackberries
7-10 Tbsp Fat and flour
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Cream fat, 150 g sugar and vanilla sugar. Stir in eggs one after the other. Mix flour and baking powder, stir in alternately with the milk. Grease a springform pan (26 cm Ø) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 ° C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Let cool down on a cake rack. Remove the base from the tin and cut in half horizontally once.
2
Place a cake ring around the lower cake base. Soak the gelatine in cold water. Carefully wash 250 g strawberries and 125 g blackberries, drain. Clean the berries. Mix 500 g sour cream, lemon juice and 100 g sugar. Squeeze the gelatine, dissolve carefully. Mix with 3 tablespoons of sour cream. Stir everything into the remaining cream. Whip cream until stiff and fold in. Carefully fold in prepared fruit. Pour the cream onto the lower base and smooth it down. Place the second cake base on top. Chill for 2-3 hours. Wash 250 g strawberries and 125 g blackberries, drain. Clean the berries.
3
Stir everything into the remaining cream. Whip cream until stiff and fold in. Carefully fold in prepared fruit. Pour the cream onto the lower base and smooth it down. Place the second cake base on top. Chill for 2-3 hours. Wash 250 g strawberries and 125 g blackberries, drain. Clean the berries. Slice the strawberries, if necessary cut the blackberries in half. Caramelise 50 g sugar in a pan until golden. Using a fork, pull threads onto a lightly oiled piece of aluminium foil and allow to set. Whip 250 g of sour cream until stiff, pour in 20 g of sugar and cream firming agent. Remove the cake from the ring and spread with sour cream. Decorate cake with strawberries, blackberries and mint. Decorate with caramel threads
4
Slice the strawberries, if necessary cut the blackberries in half. Caramelise 50 g sugar in a pan until golden. Using a fork, pull threads onto a lightly oiled piece of aluminium foil and allow to set. Whip 250 g of sour cream until stiff, pour in 20 g of sugar and cream firming agent. Remove the cake from the ring and spread with sour cream. Decorate cake with strawberries, blackberries and mint. Decorate with caramel threads