Strawberry cake with lime cream

Name: Strawberry cake with lime cream
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 g Butter or margarine; 150 g Sugar; 2 packages Vanillin sugar; 2 Eggs (size M); 125 g Flour; 50 g crushed almonds; 1 TEASPOON Baking Powder; 2 TABLESPOONS Milk; 5 sheets white gelatine; 2 Limes; 500 g Low-fat curd; 250 g Whipped cream; 500 g Strawberries; 4 Peaches; 100 g Apricot Jam; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 g Butter or margarine
150 g Sugar
2 packages Vanillin sugar
2 Eggs (size M)
125 g Flour
50 g crushed almonds
1 TEASPOON Baking Powder
2 TABLESPOONS Milk
5 sheets white gelatine
2 Limes
500 g Low-fat curd
250 g Whipped cream
500 g Strawberries
4 Peaches
100 g Apricot Jam
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, 100 g sugar and 1 sachet vanilla sugar. Add the eggs one after the other. Mix flour, almonds and baking powder and stir in. Add milk. Pour the dough into a greased fruit cake tin (24 cm Ø) sprinkled with breadcrumbs. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 3) for about 20 minutes. Soak the gelatine. Wash limes hot, dab dry, grate peel thinly, squeeze juice. Mix quark, remaining sugar, lime peel and juice. Squeeze gelatine, dissolve, stir into the quark cream. Keep cold. Whip 175 g cream until stiff, allow remaining vanillin sugar to trickle in. As soon as the cream starts to gel, fold in the cream. Turn the cake out of the tin and let it cool down. Spread the cream on the cake base and refrigerate for about 1 hour. Wash the strawberries, except for a few for decoration, clean and cut in half. Wash and halve the peaches and remove the stone. Cut fruits into slices. Cover the cake with the fruits. Heat jam and sprinkle the fruit with it. Whip the rest of the cream until stiff and spray small tuffs onto the cake. Results in about 12 pieces
2
Cups: shielding thing
3
Potato spoon: R & B