Wrapped cake with blackberries

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 275 g Flour
  • 275 g + 3 tablespoons sugar
  • 75 g Butter
  • 1 Egg yolk (size M)
  • 5 Eggs (size M)
  • 3 packages Vanillin sugar
  • 1 pinch Salt
  • 2 TEASPOONS Baking Powder
  • 25 g Cornstarch
  • 9 sheets Gelatine
  • 600–800 g Blackberries
  • 250 g Low-fat curd
  • 200 g Schmand
  • 200 g Currant Jelly
  • 900 g Whipped cream
  • 30 g Milk chocolate
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Put 150 g flour, 25 g sugar, butter in pieces, egg yolk and 2 tbsp cold water into a mixing bowl and knead to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes

  2. 2

    Separate eggs. Beat the egg whites, 6 tablespoons cold water, 1 packet vanilla sugar, salt and 150 g sugar until stiff with the whisks of the hand mixer. (Continue until the sugar has dissolved and the mixture is shiny white.) Add egg yolks and stir in. Mix baking powder, 125 g flour and starch, sieve into 3 portions on the egg mass and fold in portions. Place on a baking tray lined with baking paper (approx. 32 x 38 cm), smooth out evenly and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes

  3. 3

    Take out the sponge cake and turn onto a damp (really well expressed, otherwise the dough will stick to it) tea towel sprinkled with 3 tablespoons of sugar. Carefully peel off the baking paper and beat the moist cloth over the edges of the dough. Let the sponge cake cool down

  4. 4

    Grease a springform pan bottom (26 cm Ø). Roll out the short pastry on a floured work surface and place it on the springform pan. Close the edge of the springform pan around it. Prick the short pastry several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Let the shortcrust pastry base cool down a little, then remove from the base and lift onto a cake plate. Soak gelatine in cold water. Wash 300 g blackberries, sort, puree and pass through a sieve

  5. 5

    Mix quark, sour cream, 1 packet of vanilla sugar, 100 g sugar and blackberry puree. Squeeze the gelatine, dissolve at low heat. Stir in 4 tablespoons of cream, then stir into the remaining cream. Chill for about 15 minutes until the cream starts to gel. Stir currant jelly until smooth and spread thinly on the sponge cake. Whip 300 g cream until stiff, fold into the cream. Remove 1/4 of the cream. Spread the rest of the cream evenly on the sponge cake. Place in a cool place and allow the cream to rise slightly

  6. 6

    Cut the sponge cake into 5 even longitudinal strips (each just under 7 cm wide). Carefully roll up the first strip and place it with the cut surface in the middle of the shortcrust pastry base. Wrap the remaining strips like a snail/spiral around it and cut any protruding edges of the cut horizontally. Place a cake ring firmly around the cake and spread the remaining cream on top of it. Chill the cake for at least 4 hours, preferably overnight.

  7. 7

    Whip 600 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread with approx. 2/3 of the cream. Fill the remaining cream into a piping bag with a perforated spout (approx. 8 mm Ø) and squirt the cream rim around the surface of the cake. Decorate the middle of the cake with the remaining cream. Coarsely grate the chocolate, sprinkle the cake rim with it. Lift the cake onto a serving plate and chill until serving

  8. 8

    waiting time approx. 4 hours

Nutrition Facts

KCAL
490 kcal
CARBS
49 g
FATS
28 g
PROTEINS
10 g

Categories & Tags

Cakes & PastriesCake

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