Ringel-Trifle with red fruit jelly and cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preheat the oven for the dough (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a box form (10 x 30 cm; approx. 2 l capacity) and dust with flour. Cream 250 g butter, sugar and 1 pinch of salt with the whisks of the mixer for approx. 5 minutes.

2. 2

   Stir in the eggs one by one. Mix 225 g flour, baking powder, speculoos spices and almonds. Stir briefly into the butter-egg-cream with milk. Smooth in the form. Bake in a hot oven for 50-60 minutes (stick test), covering with aluminium foil after about 40 minutes if necessary.

3. 3

   Take out and let it cool down for about 30 minutes, carefully turn out of the mould. Let it cool down.

4. 4

   For the cream, stir the quark with icing sugar until smooth. Whip the cream until stiff, fold in. Spread 3-4 tablespoons of quark cream in a glass mould (approx. 17 cm Ø; 11 cm high).

5. 5

   Cut the cake into approx. 1⁄2 cm thick slices. First cut off the brown edge of each slice, then cut the slices in half. Spread the halved slices with curd cream to a thickness of approx. 1⁄2 cm each, then spread some red fruit jelly on top.

6. 6

   Place the cake slices in the trifle mould as vertically as possible along the edges. Finally, break a few cake slices into pieces in the middle of the trifle mould, alternate layers with red fruit jelly, up to 2 tbsp.

7. 7

   Spread the rest of the quark cream on the trifle. Chill for at least 1 hour. To serve, spread the rest of the red fruit jelly on the trifle.