Colorful berry slices

For 12 pieces
  • 125 g red currants
  • 125 g black currants
  • 150 g raspberries
  • 200 g sour cream
  • 1 packet Vanillin sugar
  • juice of 1/2 lemon
  • 1-2 EL Sugar
  • 1 pack (530 g) Fresh yeast sheet cake batter for sweet sheet cakes; ready to bake on baking paper (37 x 25 cm; cooling shelf)
  • 25 g chopped pistachio nuts
30 minutes
easy
1.
Wash the currants, let them drain and pluck from the stems. Sort the raspberries. Mix the sour cream, vanilla sugar, lemon juice and sugar together. Unroll the base and place on a baking sheet with the parchment paper.
2.
Spread the sour cream on top, then cover with berries. Bake the cake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 15-20 minutes. Take the cake out of the oven and sprinkle with pistachios.
1 piece approx:
  • 250 kcal
  • 1050 kJ
  • 5 g protein
  • 9 g fat
  • 36 g carbohydrates

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