This berry-cream cake impresses with its vanilla and fruit filling

This berry-cream cake impresses with its vanilla and fruit filling

They are the “fine ladies” among the fruits: berries. The price alone makes strawberries, raspberries & Co. a little more elegant than their counterparts, but they also impress with their reddish color and their sweetness. It is not uncommon for desserts to become stars just by adding the “little red ones”. The same can be said of the following irresistible recipe.

For this you need:

For the dough:

  • 130 g of flour
  • 300 g of sugar
  • 9 egg whites
  • 1 teaspoon vanilla flavor
  • 1 pinch of salt
  • 1 teaspoon Baking powder
  • Legumes to weigh down

For the filling:

  • 120 g of whipped cream
  • 60 g raspberry jam
  • 120 g fresh berries
  • vanilla pudding

For the garnish:

  • fresh berries
  • Mint leaves

That is how it goes:

1.) Sieve the flour and 150 grams of sugar together into a bowl. In another bowl, add the remaining sugar, vanilla flavor, salt and baking powder to the egg white and beat the ingredients with a hand mixer until stiff. Now gradually lift the flour and sugar mixture into the egg white mixture.

2.) Place an empty, cleaned and label-free can in the middle of a greased springform pan. Then weigh the tin down with something heat-resistant, such as dried peas or other legumes.

Then spread the dough evenly around the can and bake it for 40 minutes at 175 ° C in fan-assisted mode.

3.) After the cake has cooled down a bit, first remove the can by carefully twisting it out.

Then topple the cooled cake out of the mold and cut a few centimeters deep into the dough in a circle with a knife about 1.5 cm from the outer edge. You then repeat the same at a distance of approx. 1.5 cm from the inner edge.

Then use your fingers to remove the upper part of the dough between the incisions, so that you get an even, ditch-like depression all around.

4.) Now lift the jam and berries into the cream and distribute the cream evenly in the recess in the cake. Smooth the surface of the cream.

5.) Then prepare a portion of pudding according to the package instructions (usually an additional 500 ml of milk and 40 g of sugar are required) and let it cool down a bit. Then pour the still liquid pudding onto the berry cream.

Then put the cake in the cold.

6.) To make the cake a special eye-catcher, decorate the pudding with fresh berries and mint leaves.

This cake is especially intended for those who on the one hand like it fruity and on the other hand fear dry pastries. The following applies to the cream: double is better. Then it definitely tastes good and you can safely do without additional whipped cream.

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