Fruity buttermilk cake

Ingredients for 1 servings:

• 250 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 50 g sugar
• 2 packets of vanilla sugar
• 125 g butter, cold
• 1 egg(s)
• 12 sheets of white gelatin
• 500 g buttermilk (multivitamin buttermilk)
• 500 g quark (low-fat quark)
• 250 g whipped cream
• 500 g fruit (e.g. strawberries, tangerines)
• 1 pack of cake glaze, clear
• 250 ml juice (multivitamin juice)
• 75 g sugar
• 1 tbsp sugar
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

mega refreshing

Grease the bottom of a springform pan. Knead the flour, baking powder, salt, 50g sugar, 1 sachet of vanilla sugar, butter, and the egg, first with a mixer, then by hand. Pour onto the springform pan base and roll out, then prick several times with a fork. Chill for 30 minutes. Bake in a preheated oven at 200°C (400°F) for about 20 minutes (without the springform pan rim) and let cool. Soften the gelatin in cold water. Mix together the buttermilk, quark, 75g sugar, and 1 sachet of vanilla sugar. Squeeze out the gelatin and dissolve it slowly. First mix with 2-3 tablespoons of the quark cream, then stir into the remaining mixture. Chill the cream until it begins to set. Whip the cream until stiff peaks form and fold in. Place a cake ring around the base and spread the cream on top. Chill for about 4 hours. Clean and chop the fruit, and arrange it on top of the cream. Prepare the glaze with 1 tablespoon of sugar and the multi-fruit juice and carefully pour it over the fruit. Chill.