Red fruit jelly slices with curd cream

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 25
  • 7-10 Tbsp fat & flour
  • 250 g soft butter/margarine
  • 200 g + 150 g sugar
  • 1 package grated
  • 7-10 Tbsp Lemon peel
  • 6 Eggs (Gr. M)
  • 250 g Flour
  • 1 package Baking Powder
  • 3 (250 g each) Cup of whipped cream
  • 3-4 packs Cream stabiliser
  • 1 kg Low-fat curd
  • 2 packages Vanillin sugar
  • 1 (500 g) cup red fruit jelly
  • 7-10 Tbsp untreated lemon

Directions

  1. 1

    Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and dust with flour. Cream the fat, 200 g sugar and lemon zest with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with 100 g liquid cream in portions. Spread on the fat pan. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes. Let them cool down

  2. 2

    Whip 500 g cream until stiff, while pouring in 1-2 sachets of cream firming agent. Mix quark, 150 g sugar, vanillin sugar and 2 sachets of cream firming agent. Immediately fold in the cream. Spread on the cake base. Cut the cake crosswise into 5 approx. 7 cm wide strips and lift them from the fat pan

  3. 3

    Brush the strips with red fruit jelly shortly before serving. Cut into approx. 5 pieces each. Beat 150 g cream until half stiff, spread on the slices and decorate with lemon slices

Nutrition Facts

KCAL
340 kcal
CARBS
30 g
FATS
19 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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