Forest berry cake

For 24 pieces
  • 250 g butter or margarine
  • 340 g Sugar
  • 2 packet vanillin sugar
  • 1 pinch salt
  • 6 Eggs (size M)
  • 350 g flour
  • 1 packet Baking powder
  • 30 g Cocoa powder
  • 500 g Mascarpone
  • 250 g low-fat quark
  • juice of 1/2 lemon
  • 900 g frozen mixed berries (berry cocktail)
  • 2 Package red cake topping
  • possibly lemon balm
  • fat
60 minutes
light
1.
Stir fat, 200 g sugar, 1 packet of vanilla sugar and salt until foamy. Gradually stir in eggs. Flour, baking powder and cocoa, sift through the fat mass and stir in briefly. Grease the oven's drip pan (32x38 cm) well, spread the dough in it and smooth it out. In a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) Bake for about 30 minutes, let cool. Mix the mascarpone, quark, 100 g sugar, 1 packet of vanilla sugar and lemon juice. Place on the base and spread evenly. Spread the frozen berries on the cream. Cake topping with 40 g sugar in one Mix the pot, gradually add 1/2 liter of water to e Stir in a whisk. Bring to the boil while stirring. Spread the topping evenly over the fruit with a spoon. Let the cake rest for about 1 hour. Cut into rectangles, halve them diagonally so that triangles are created. If necessary decorate with lemon balm
2.
Wait approx. 2 hours. Photo: Först,
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 6 g protein
  • 20 g fat
  • 31 g carbohydrates

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