Butter cookie cake with red fruit jelly

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 30
  • 900 ml Milk
  • 4 packages Pudding powder "Vanilla Flavor"
  • 350 g + 2 tablespoons sugar
  • 425 g Butter
  • 250 g Low-fat curd
  • 4 Eggs (size M)
  • 1 pinch Salt
  • 150 g Flour
  • 1 TEASPOON Baking Powder
  • 500 g Strawberries
  • 400 ml red fruit juice (e.g. cherry juice)
  • 750 g frozen berry mix
  • 1 package (200 g) Butter biscuits
  • 5 TABLESPOONS Rum
  • 2 TABLESPOONS Icing sugar
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Boil 800 ml milk. Stir 2 sachets of custard powder, 100 g sugar and 100 ml milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the stove. Place in a bowl and cover directly on the surface with foil. Leave to cool at room temperature for about 6 hours. Allow 375 g butter and quark to reach room temperature in about 6 hours.

  2. 2

    Melt the rest of the butter. Meanwhile separate the eggs. Beat the egg whites and salt with the whisks of the hand mixer until stiff, adding 150 g sugar at the end. Beat the egg yolks one after the other.

  3. 3

    Mix flour and baking powder, sieve onto the egg mixture and fold in the melted butter. Spread the mixture evenly on a baking tray (approx. 34 x 40 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes. Take out of the oven, remove the sponge cake from the edge, turn onto a tea towel sprinkled with 2 tablespoons of sugar, remove the baking paper. Let the sponge cake cool down.

  4. 4

    Wash the strawberries, dab dry, cut some in half and put aside for decoration. Clean the rest of the strawberries and dice them. Stir 2 sachets of custard powder, 100 g sugar and 100 ml juice until smooth.

  5. 5

    Bring 300 ml juice and berry mixture to the boil in a saucepan. Stir in the mixed juice, bring to the boil and simmer for about 1 minute, stirring several times. Add the strawberries and let cool down. Halve the sponge cake.

  6. 6

    Shortly before it becomes firm, distribute and spread the groats evenly on the floors. Let it cool down.

  7. 7

    Remove foil from the pudding. Stir the pudding briefly with a whisk. Whisk the warm butter with the whisk of the hand mixer until thick and creamy. First stir in the pudding, then the quark slowly by the spoonful.

  8. 8

    Spread the butter cream evenly on the groats and smooth it down. Dip the biscuits briefly in rum. Place them close together on the cream. Place in a cool place for about 30 minutes. Cut into pieces and dust with icing sugar. Decorate with strawberries.

Nutrition Facts

KCAL
290 kcal
CARBS
32 g
FATS
15 g
PROTEINS
5 g