Wild berry cake

Name: Wild berry cake
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 250 g Butter or margarine; 340 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 350 g Flour; 1 package Baking Powder; 30 g Cocoa powder; 500 g Mascarpone; 250 g Low-fat curd; 7-10 Tbsp juice of 1/2 lemon; 900 g frozen mixed berries (berry cocktail); 2 packages red glaze; 7-10 Tbsp possibly lemon balm; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

250 g Butter or margarine
340 g Sugar
2 packages Vanillin sugar
1 pinch Salt
6 Eggs (size M)
350 g Flour
1 package Baking Powder
30 g Cocoa powder
500 g Mascarpone
250 g Low-fat curd
7-10 Tbsp juice of 1/2 lemon
900 g frozen mixed berries (berry cocktail)
2 packages red glaze
7-10 Tbsp possibly lemon balm
7-10 Tbsp Grease

Directions

1
Cream fat, 200 g sugar, 1 sachet vanilla sugar and salt. Stir in eggs bit by bit. Mix flour, baking powder and cocoa, sieve onto the fat mass and stir in briefly. Grease the oven pan (32x38 cm) well, spread the dough in it and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes, let cool down. Mix mascarpone, quark, 100 g sugar, 1 sachet vanilla sugar and lemon juice. Pour onto the base and spread evenly.
2
Spread the frozen berries over the cream. Mix the cake glaze with 40 g sugar in a saucepan, gradually adding 1/2 litre of water with a whisk. Bring to the boil while stirring. Spread the icing evenly over the fruit with a spoon. Let the cake rest for about 1 hour. Cut the cake into rectangles, halve them diagonally to form triangles. Decorate with lemon balm if desired.