John Myers
Contents
show
Light Cranberry Cream Cake
The perfect light cranberry cream cake recipe with a picture and simple step-by-step instructions.
- 1 piece Springform pan 26cm
- 4 piece Eggs
- 175 g Sugar
- 3 packet Vanilla sugar
- 4 tbsp Hot water
- 150 g Flour
- 1 packet Baking powder
- 200 g Whipped cream
- 1 packet Cream stiffener
- 1 packet Ground gelatin
- 250 g Cream curd
- 300 g Cranberries from the glass
Cake base
- Preheat the oven to 170 ° C (circulating air slightly lower temperature). Mix the eggs with the sugar, 1 packet of vanilla sugar and 4 tablespoons of hot water until the sugar has dissolved. Mix flour with baking powder and fold in spoon by spoon. Pour into the springform pan, bake for 25 minutes, let cool down, cut through.
cream
- Mix the quark, 2 packets of vanilla sugar and cranberries. Whip the cream with the whipped cream, set aside. Dissolve 2/3 of the packet of powder gelatine in water, mix with the quark mass according to the instructions, then fold in the whipped cream.
- Place the cake ring around the lower cake base, pour in the cranberry cream, put on the upper cake base. Chill for at least 2 hours. Garnish with cream or powdered sugar as desired.
- A light, quickly prepared cake with a slightly sour taste, ideal for warm summer days. The amount is measured in such a way that the layer of cream becomes relatively thin. Otherwise the tart taste of the cranberries would dominate too much.
Facebook Comments