John Myers
Ingredients for 1 servings:
- 1 mango(s)
- 2 peaches or nectarines
- 200 ml multivitamin juice
- 2 tsp, heaped cornstarch
- 1 lemon(s), juice
- 6 cl Cointreau or Grand Marnier
- 200 g sugar
- 2 cups of cream (200 ml each)
- 1 pinch of salt
- 2 bags of lemon flavor jelly
- e.g. water, hot
- 500 g low-fat curd cheese
- 200 g natural yogurt, low-fat
- 1 Viennese floor
- Breadcrumbs
Instructions
Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 45 minutes
fruity refrigerator cake with mango and peach
Peel the mango and peaches (nectarines can be used unpeeled) and cut into small cubes. Pour 150 ml of multivitamin juice into a saucepan and heat. Dissolve cornstarch in 50 ml of cold multivitamin juice. Add the fruit cubes to the hot multivitamin juice. Add the lemon juice, Cointreau, and 100 g of sugar and simmer for about 10 minutes. Add the dissolved cornstarch, stirring constantly, and bring to a boil briefly. Remove the pan from the heat. Whip the cream with a pinch of salt until stiff. Dissolve the jelly powder in a large cup of hot, but not boiling, water and let cool slightly. Mix the quark, yogurt, and 100 g of sugar thoroughly, then fold in the whipped cream. Stir the cooled jelly thoroughly again and fold into the quark mixture. Stir in the fruit compote. Season to taste – the recipe is intentionally less sweet; if you prefer it sweeter, you can add more sweetness. Place a Viennese cake base on a cake plate and tightly wrap a cake ring around it. Sprinkle the cake base with breadcrumbs to prevent it from getting soggy. Pour the quark mixture onto the cake base and spread it evenly. Let the cake set in the refrigerator for about 6 hours (allow about 12 hours at room temperature). Decorate the cake as desired, slice it, and serve. Any base can be used instead of a store-bought Viennese base. Tip: For a kid-friendly version, omit the Cointreau or Grand Marnier and make the cake a little sweeter.
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