Colorful berry cake from the tray

For 24 pieces
  • 800 ml milk
  • 2 packet custard powder 'vanilla flavor'
  • 6 tablespoons + 450 g sugar
  • 375 g butter or margarine
  • 1 packet vanillin sugar
  • 1 pinch Salt
  • 6 Eggs (size M)
  • 380 g flour
  • 100 g Cornstarch
  • 3 TL Baking powder
  • 6 sheet Gelatine
  • 750 g Lean quark
  • 1.75 kg colorful berries (e.g. B. red currants, blackberries, raspberries and blueberries)
  • 2 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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