Mother's Day cake

 
Mother's Day cake

Ingredients

50 g butter
150 g flour
30g cornflour
6 eggs
Salt
150 g sugar, plus
3 tablespoons sugar
500 g small strawberries
250g raspberries
500 g low-fat quark
2 Pk. Vanilla sugar
500ml whipping cream
3 Pk. Cream lotion
1 El icing sugar

Method :

1. oven to 175 degrees (convection oven 160 degrees) Preheat. Melt butter and let cool to room temperature. Springform pan bottom (24 cm diameter) strung with baking paper. Replace ring seal. Mix the flour and corn flour.

2. eggs, 1 pinch of salt and 150 g of sugar with the whorls of the hand mixer or food processor min. Open to a white-creamy mass 8 Min. Flour mixture in 3 portions fold in each case to the egg mixture and gently seven with a whisk. Pour butter and fold in. Put the mixture into the spring form pan. Immediately in a hot oven on a rack in the lower third of the oven 35 min. Bake. Then allow to cool completely on a rack in the form.

3. 100g strawberries and 100g raspberries put aside. Remaining strawberries brush and cut into quarters. 1/4 of strawberries and 1 tablespoon sugar with the cutting bar puree. Mix remaining raspberries and strawberry pieces with the puree.

4. curd, stir 2 tablespoons sugar and vanilla sugar. Cream and Sheeting beat together until stiff. Cream between the Quark lift.

5. Remove sponge from the spring form pan, cut horizontally with a serrated knife into 3 floors. Give 1 sponge cake on a cake plate, sprinkle with half the cheese cream and cover with half of the fruit mixture. Second sponge cake on set. Likewise with cottage cheese and fruits occupy. Third floor on set and press lightly. 1 hr. Refrigerate. Occupy just before serving with the remaining fruit and sprinkle with powdered sugar.