Philadelphia cake with colourful fruits

Name: Philadelphia cake with colourful fruits
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 5 Eggs (size M); 475 g Sugar; 1 package Vanillin sugar; 350 g Flour; 1 package Baking Powder; 1/8 l Oil; 175 ml Orange lemonade; 1 jar(s) (850 ml; separation weight: 500 g) Apricots; 250 g green and blue grapes; 300 g Blackberries; 400 g Double cream cream cheese; 500 g Low-fat curd; 7-10 Tbsp grated rind of 2 untreated lemon; 7-10 Tbsp Juice of 1 lemon; 200 g Whipped cream; 1 package Cream stabiliser; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

5 Eggs (size M)
475 g Sugar
1 package Vanillin sugar
350 g Flour
1 package Baking Powder
1/8 l Oil
175 ml Orange lemonade
1 jar(s) (850 ml; separation weight: 500 g) Apricots
250 g green and blue grapes
300 g Blackberries
400 g Double cream cream cheese
500 g Low-fat curd
7-10 Tbsp grated rind of 2 untreated lemon
7-10 Tbsp Juice of 1 lemon
200 g Whipped cream
1 package Cream stabiliser
7-10 Tbsp Grease

Directions

1
Beat the eggs, 300 grams of sugar and vanillin sugar with the whisk of the hand mixer for about five minutes until frothy. Mix flour and baking powder and stir in together with the oil and lemonade. Spread the dough on a greased baking tray (approx. 35x39 cm) and bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for 25 minutes. Let the cake cool down. In the meantime drain the apricots. Wash the grapes, dab dry and pluck the berries from the stalks. Halve the berries and remove seeds.
2
Sort the blackberries. For the Crème Philadelphia, mix quark, remaining sugar, lemon juice and peel. Whip the cream and cream firmer until stiff and fold into the Philadelphia cream. Spread the cream on the cake, cover with fruit and press it gently into the cream. Keep cool until serving. Makes 24 pieces
3
harness: warning corner