Colorful crumb berry cake with prosecco

For 12 pieces
  • 125 g Butter
  • 300 g Sugar
  • 1 packet vanillin sugar
  • Juice and grated zest of 1/2 untreated lemon
  • 3 eggs (size M)
  • 60 ml milk
  • 260 ml Prosecco
  • 250 g Flour
  • a pinch of salt
  • 1/2 packet Baking powder
  • 8 sheet gelatine
  • 200 g blueberries
  • 500 g red currants
  • 500 g Lean quark
  • 250 g whipped cream
  • Fat and flour
90 minutes
light
1.
Butter, 200 Mix g sugar, vanilla sugar, lemon zest and eggs with the whisk of the hand mixer until creamy. Add milk, 60 ml Prosecco and stir. Mix the flour, salt and baking powder and stir into the egg and sugar mixture in portions. Put the dough in a greased springform pan (26 cm Ø) dusted with flour, smooth it out and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 40 minutes. Take out of the oven, place on a wire rack and let cool down
2.
Soak gelatine in cold water. Sort the blueberries, wash and drain well. Wash the currants and strip them from the panicles up to approx. 300 g. Loosen the bottom from the mold. Cut a thin lid from the bottom and crumble it. Cover and set aside. Place the cake ring around the base
3.
Quark, 100 g sugar and 160 ml Prosecco, stir. Squeeze out the gelatine and dissolve it over a warm water bath. Mix the gelatine with the rest of the prosecco, stir into the quark mass and refrigerate for about 15 minutes until the quark mass begins to gel
4.
Use the whisk of the hand mixer to whip the whipped cream until stiff and stir in lift the curd cream. Carefully stir in the berries and 1/2 cake crumbs. Put the mixture on the floor, smooth it out and refrigerate for about 3 hours. Remove the cake ring. Decorate the cake with the remaining crumbs and currants
5.
Waiting time approx. 4 hours
1 piece approx.:
  • 410 kcal
  • 1720 kJ
  • 12 g protein
  • 18 g fat
  • 46 g carbohydrates

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