Colorful berry cake with amaretto cream

  • 1,2 kg Berries (e.g. red and white currants, raspberries and blackberries)
  • 100 g Amaretti
  • 250 g Butter or margarine
  • 175 g Sugar
  • 3 packet Vanillin sugar
  • 4 eggs (size M)
  • 75 ml Milk
  • 250 g flour
  • 2 go. Tsp baking powder
  • 1 EL Icing sugar
  • 250 g whipped cream
  • 3-4 EL Amaretto (almond liqueur)
  • fat and breadcrumbs
40 minutes
easy
1.
Sort and wash the berries. Strip the currants from the panicles. Crumble 75 g amaretti. Beat the fat, sugar and 2 sachets of vanilla sugar until creamy. Gradually stir in the eggs. Add milk. Mix the flour and baking powder and stir in. Fold 2/3 of the amaretti crumbs into the batter. Spread the dough on a greased drip pan sprinkled with breadcrumbs. Spread 1 kg of berries on the dough. In the preheated oven (electric stove: 200 ° C / gas:Level 3) Bake for 25-30 minutes. Take out the cake. Spread the rest of the berries on top. Dust with powdered sugar and decorate with the remaining amaretti. Whip the cream and 1 packet of vanilla sugar until stiff. Stir in the almond liqueur. Sprinkle the cream with the rest of the amaretti crumbs and serve with the cake. Makes approx. 20 pieces
2.
Bowls: Pech & Kunte
3.
Cup: Kahla
1 portion approx:
  • 270 kcal
  • 1130 kJ
  • 3 g protein
  • 15 g fat
  • 28 g carbohydrates

0 Comments

Leave A Comment