Summery blotch cake

Name: Summery blotch cake
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 1 glass (720 ml) Morello cherries; 1 can(s) (850 ml) Peach slices; 300 g Flour; 1 package Baking Powder; 100 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 150 g Low-fat curd; 7 TABLESPOONS Oil; 7 TABLESPOONS + 1/4 l milk; 1 package bake-proof custard cream "vanilla flavor" (without cooking); 1 1/2 (à 370 ml) Glasses of apple compote with pieces; 150 g Fresh cream; 3 TABLESPOONS Apricot Jam; 2 TABLESPOONS Johnannisberry Jelly; 50 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

1 glass (720 ml) Morello cherries
1 can(s) (850 ml) Peach slices
300 g Flour
1 package Baking Powder
100 g Sugar
1 pinch Salt
1 package Vanillin sugar
150 g Low-fat curd
7 TABLESPOONS Oil
7 TABLESPOONS + 1/4 l milk
1 package bake-proof custard cream "vanilla flavor" (without cooking)
1 1/2 (à 370 ml) Glasses of apple compote with pieces
150 g Fresh cream
3 TABLESPOONS Apricot Jam
2 TABLESPOONS Johnannisberry Jelly
50 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Drain the cherries and peach slices separately on a sieve, collecting the juice. Mix flour, baking powder, sugar, salt and vanillin sugar. Add quark, oil and 7 tablespoons of milk. Knead to a smooth dough with the dough hooks of the hand mixer. Knead the dough again on a lightly floured work surface. Grease baking tray.
2
Roll out the dough on it, pressing a 1-2 cm high rim. Spread the cherries, peaches and stewed apples in large blobs on the dough, leaving a few spots for the pudding cream. Pour 1/4 litre of milk into a high mixing bowl, add cream powder and mix with the whisks of the hand mixer for 1 minute at lowest setting. Then whip on highest setting for approx. 1 minute. Quickly stir the crème fraîche into the pudding cream. Pour the pudding cream immediately as a blob into the gaps on the cake. Warm the jam and jelly separately and pass through a sieve. Spread cherries with redcurrant jelly and peaches with apricot jam. Sprinkle almonds on top. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. After half of the baking time, cover the edges with aluminium foil if necessary. Let them cool down on a cake rack.
3
Warm the jam and jelly separately and pass through a sieve. Spread cherries with redcurrant jelly and peaches with apricot jam. Sprinkle almonds on top. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. After half of the baking time, cover the edges with aluminium foil if necessary. Let them cool down on a cake rack. Cut the cake into pieces and dust with icing sugar. Whipped cream tastes good with it