Vanilla Berry Slices

Name: Vanilla Berry Slices
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 400 g Flour; 2 TEASPOONS Baking Powder; 325 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 1 egg + 1 egg yolk (size M); 200 g Butter; 12 sheets Gelatine; 2 Vanilla beans; 1 kg Whole milk yoghurt; 7-10 Tbsp juice and peel of 1 untreated lemon; 500 g Whipped cream; 400 g Blackberries; 800 g Raspberries; 2 packages unsugared red cake glaze; 7-10 Tbsp Mint and icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

400 g Flour
2 TEASPOONS Baking Powder
325 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
1 egg + 1 egg yolk (size M)
200 g Butter
12 sheets Gelatine
2 Vanilla beans
1 kg Whole milk yoghurt
7-10 Tbsp juice and peel of 1 untreated lemon
500 g Whipped cream
400 g Blackberries
800 g Raspberries
2 packages unsugared red cake glaze
7-10 Tbsp Mint and icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Mix flour, baking powder, 100 g sugar, vanillin sugar, 1 pinch of salt, egg and egg yolk and butter in flakes quickly with the dough hooks of the hand mixer to a smooth dough. Cover and chill for approx. 30 minutes. Roll out the dough between 2 layers of foil and place on a greased, floured baking tray. Prick several times with a fork. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes until golden brown. Remove from the oven and let it cool down on a cake rack.
2
In the meantime soak the gelatine in cold water. Cut the vanilla pods lengthwise and scrape out the pulp. Mix yoghurt, vanilla pulp, 150 g sugar, lemon zest and juice. Squeeze the gelatine and dissolve. Stir droplets into the yoghurt mixture. Keep cold. Whip cream until stiff. As soon as the cream begins to gel, fold in the cream. Cover the short pastry base with a baking frame or a folded aluminium foil frame. Add the cream and smooth it down. Chill for about 4 hours. Select blackberries and raspberries and wash if necessary.
3
As soon as the cream begins to gel, fold in the cream. Cover the short pastry base with a baking frame or a folded aluminium foil frame. Add the cream and smooth it down. Chill for about 4 hours. Select blackberries and raspberries and wash if necessary. Spread the berries on the cream. Mix casting powder with 75 g sugar. Gradually stir in 500 ml of water. Heat while stirring, bring to the boil once. Spread evenly on the berries with a spoon. Allow to set. Cut into pieces and decorate with mint and icing sugar
4
Mix casting powder with 75 g sugar. Gradually stir in 500 ml of water. Heat while stirring, bring to the boil once. Spread evenly on the berries with a spoon. Allow to set. Cut into pieces and decorate with mint and icing sugar
5
Waiting time approx. 5 hours