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Ingredients
Kiwi and Berry Cake
- For the filling and the coating
- 5 sheets white gelatin
- 150 grams Strawberries
- 150 grams Raspberries
- 150 grams Blueberries
- 400 grams Quark
- 40 grams sugar
- 100 milliliters Whipped cream
- 1 Tbsp Vanilla sugar
- 2 Kiwi
- 30 grams slivered almonds
- 2 packets white Pie glaze
- 500 milliliters clear Apple juice
- For the dough
- 4 eggs
- 1 tsp lemon juice
- 125 grams sugar
- 50 grams Pastry flour
- 50 grams ground almonds (blanched)
- 20 grams cornstarch
- 2 tsps Baking powder
Preheat oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
For the dough, separate eggs. Beat egg whites with lemon juice until stiff. Mix yolks with sugar until light and fluffy. Mix flour with almonds, cornstarch and baking powder. Fold egg whites into egg yolks and sift in flour mixture. Carefully fold together. Spread dough on baking sheet and smooth. Bake for 15-20 minutes or until golden brown. Cool and divide horizontally.
For the filling, soak gelatin in cold water. Rinse berries and pat dry. Trim strawberries, cut 50 grams (approximately 2 ounces) coarsely and cut the rest into slices and set aside. Place coarsely cut strawberries with 50 grams (approximately 2 ounces) raspberries and 50 grams (approximately 2 ounces) blueberries into a blender and puree. Mix puree with quark and sugar. Beat heavy cream wit vanilla sugar until stiff. Squeeze gelatin and slightly warm in a pot. Add 2-3 tablespoons of berry quark mixture, mix well and then pour back into berry quark mixture. Fold in whipped cream and chill.
Peel kiwis and cut into thin slices.
Spread berry quark mixture on bottom cake layer. Smooth and top with second cake layer. Prepare glaze with apple juice according to package instructions and spread on cake. Top with kiwis and remaining berries. Sprinkle almonds on top. Chill for 1 hour, cut into pieces and serve.
(Percentage of daily recommendation)
| Calorie | 3,039 cal. | (145 %) | ||
| Protein | 118 g | (120 %) | ||
| Fat | 119 g | (103 %) | ||
| Carbohydrates | 360 g | (240 %) | ||
| Sugar added | 187 g | (748 %) | ||
| Roughage | 33.9 g | (113 %) |