Colorful berry cake with lemon cream

For 16 pieces
  • 250 g butter or margarine
  • 200 g Sugar
  • 1 packet vanillin sugar
  • salt
  • 4 Eggs (size M)
  • 250 g flour
  • 50 g cornstarch
  • 1 packet baking powder
  • 2 EL Milk
  • Fat and breadcrumbs
  • 1 kg Berries (raspberries, blueberries, currants and Blackberries)
  • 8 sheet white gelatine
  • 2 untreated lemons
  • 4 Eggs (size M)
  • 175 g Sugar
  • 500 g Cream yoghurt
  • 200 g whipped cream
  • 100 g red currant jelly
  • Lemon balm
90 minutes
easy
1.
Mix the fat, sugar, vanilla sugar and salt at room temperature with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour, starch and baking powder and stir into the dough spoon by spoon with the milk. Grease the springform pan (26 cm Ø) and sprinkle with breadcrumbs. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 20 minutes. Loosen the edge of the cake and let cool on a wire rack. Divide the soil twice. Place the bottom base on a plate and encircle with a cake ring. Sort and clean half of the berries. Soak the gelatine in cold water. Wash the lemons with hot water and pat dry. Finely grate the peel and squeeze out the juice. Separate eggs. Beat the egg yolks, 75 g sugar and lemon zest until creamy. Stir in the yogurt. Beat egg whites until stiff, pour in the remaining sugar. Warm up the lemon juice and dissolve the squeezed gelatine in it. Stir in a little yogurt mixture and mix with the rest of the yogurt. Refrigerate. When the mixture begins to stagnate, fold in the egg whites. Brush the bottom with a little cream. Place mixed berries on top. Cover with some cream andcover with a second floor. Halve the rest of the lemon cream and spread one half over the bottom. Cover with the last floor and finish with the rest of the cream. Chill for at least 6 hours, preferably overnight. Remove the cake from the ring. Whip the cream. Put 5 tablespoons in a piping bag with a perforated nozzle. Brush the edge of the cake with the rest of the cream. Sort the rest of the berries, clean them and decorate the cake with them. Sprinkle small cream tuffs between the berries. Warm the currant jelly, spread it on the berries and decorate with lemon balm if you like. Makes around 16 pieces
2.
Waiting time approx. 7 hours
1 Pieces approx .:
  • 440 kcal
  • 1840 kJ
  • 8 g ​​protein
  • 24 g fat
  • 47 g carbohydrates

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