Prosecco carambola cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cream fat, 125 g sugar and vanillin sugar. Stir in the eggs one after the other. Mix flour, cocoa and baking powder and stir in alternately with 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: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.

2. 2

   Remove, remove from the rim and let cool. Soak gelatine in cold water. Mix 250 ml prosecco, quark, 200 g yoghurt and 100 g sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 50 g yoghurt, then stir into the remaining cream. Chill the cream for about 20 minutes until it starts to gel. Whip the cream until stiff and fold into the cream. Place a cake ring around the cake base, then spread the cream on top. Chill the cake for 2-3 hours. After about 1 hour, wash the carambola and cut into thin slices. Place slices from the inside out on the cream.

3. 3

   Chill the cream for about 20 minutes until it starts to gel. Whip the cream until stiff and fold into the cream. Place a cake ring around the cake base, then spread the cream on top. Chill the cake for 2-3 hours. After about 1 hour, wash the carambola and cut into thin slices. Place slices from the inside out on the cream. Mix 250 ml Prosecco, 2 tablespoons sugar and cake glaze, then bring to the boil while stirring. Spread the icing immediately on the cake from the inside out and refrigerate again

4. 4

   4 hours waiting time

Nutrition Facts

KCAL
380 kcal

CARBS
39 g

FATS
18 g

PROTEINS
9 g