Colorful berry cake from the tray
- 800 ml milk
- 2 packet span> custard powder 'vanilla flavor'
- 6 tablespoons + 450 g sugar
- 375 g butter or margarine span>
- 1 packet vanillin sugar
- 1 pinch Salt
- 6 Eggs (size M)
- 380 g flour
- 100 g span> Cornstarch
- 3 TL Baking powder
- 6 sheet Gelatine
- 750 g span> Lean quark
- 1.75 kg colorful berries (e.g. B. red currants, blackberries, raspberries and blueberries)
- 2 span> packet clear cake topping
- fat
- cling film
75 minutes
light
- 1 .
- Mix 100 ml milk, pudding powder and 6 tablespoons sugar until smooth. Boil 700 ml milk. Stir in the mixed pudding powder, bring to the boil and simmer for approx. 1 minute while stirring. Cover the surface of the pudding with foil and refrigerate for about 2 hours. Stir the fat, 375 g sugar, vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix the flour, starch and baking powder, fold in. Smooth out the dough on a greased drip pan in the oven (32 x 39 cm). Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 35–45 minutes. Let cool down. Soak gelatin. Mix the vanilla pudding and quark together. Squeeze out the gelatine, dissolve it and mix it with a little pudding cream, then stir into the rest of the cream. Spread the cream on the cake base. Top with berries. Chill the cake for approx. 4 hours. Mix the icing powder and 75 g sugar in a small saucepan. Gradually stir in 1/2 liter of water. Heat while stirring, bring to the boil and distribute evenly over the berries. Put the cake in the cold again for approx. 1 hour
- 2.
- 7 hours waiting time
1 piece approx.:
- 390 kcal
- 1630 kJ
- 10 g protein
- 17 g fat
- 48 g carbohydrates
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