Colorful berry cake with amaretto cream

- 1,2 kg Berries (e.g. red and white currants, raspberries and blackberries)
- 100 g Amaretti li>
- 250 g Butter or margarine
- 175 g Sugar
- 3 packet Vanillin sugar s pan>
- 4 eggs (size M)
- 75 ml Milk
- 250 g flour
- 2 go. Tsp baking powder
- 1 EL span> Icing sugar
- 250 g whipped cream
- 3-4 EL Amaretto (almond liqueur)
- fat and breadcrumbs
40 minutes span>
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 dl>
1 portion approx:
- 270 kcal
- 1130 kJ
- 3 g protein
- 15 g fat
- 28 g carbohydrates
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