John Myers
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Curd-mascarpone-fruit Cake
The perfect curd-mascarpone-fruit cake recipe with a picture and simple step-by-step instructions.
The dough
- 200 g Sifted flour
- 100 g Gustin
- 150 g Soft butter
- 1 Piece Egg
- 100 g Sugar
- 2 teaspoon Baking powder coated
- 1 pinch Salt
- 1 Tablespoon milk Vanilla sugar
- 100 Milliliters Milk
Mascarpone curd cream
- 500 g Mascarpone
- 250 g Quark three-quarter fat
- 125 g Soft butter
- 4 Piece Free range eggs
- 150 g Extra fine sugar
- 0,125 liter Milk
- 1 Pck. Quarkfein (Dr. Oetker)
- 0,5 Pck. Vanilla pudding
- 1 Teaspoon. Vanilla flavor
Fruit topping
- 125 large bowl Fresh raspberries
- 125 g Blueberries
- 1 Pck. White cake topping
- 3 tablespoon Sugar
The batter for the base
- A springform pan, round or rectangular, as you like, butter, crumble. Preheat the oven to 170 °. Set the rack on the medium setting. And let’s go, s
- The food processor is helpful. Mix the flour, Gustin (cornstarch) and the baking powder well. Beat the butter and sugar until frothy, stir in the egg, sprinkle with a pinch of salt. Add the mixed flour and let the milk run in slowly. this dough should be heavy traveling. Brush into the buttered tin. A little tip: dip a tablespoon in some milk so it doesn’t stick, it doesn’t stick.
Curd mass
- Beat the butter with the sugar, add salt and work in the eggs one by one. If you like, add vanilla extract, add the powder, quark fine with a little pudding powder (vanilla smeared). Open everything well. Spread on the dough and smooth out. Put it in the oven. This cake should be baked slowly, if it gets too dark on top, put aluminum foil on it.
- Chopsticks should be tested. Bake at 170 ° for a good 1 hour 30 minutes, preferably a little longer. When this cake has cooled down, place the berries on top and finish the cake topping so that the fruits are covered. Let it become solid.
- Another variant: You can top this cake with 1 kg apples (cut into small pieces with raisins (soaked with rum), then put the rest of the dough on top. Later with cream, from a garnish.
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