Ringel-Trifle with red fruit jelly and cream

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 7-10 Tbsp some + 250 g soft butter
  • 7-10 Tbsp some + 225 g flour
  • 200 g Sugar
  • 7-10 Tbsp Salt
  • 5 Eggs (Gr. M)
  • 2 TEASPOONS Baking Powder
  • 1 TEASPOON Spekulatius spice
  • 100 g ground almonds (without skin)
  • 5 TABLESPOONS Milk
  • 700 g Low-fat curd
  • 50 g Icing sugar
  • 300 g Whipped cream
  • 1 (500 g) cup red fruit jelly

Directions

  1. 1

    Preheat the oven for the dough (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a box form (10 x 30 cm; approx. 2 l capacity) and dust with flour. Cream 250 g butter, sugar and 1 pinch of salt with the whisks of the mixer for approx. 5 minutes.

  2. 2

    Stir in the eggs one by one. Mix 225 g flour, baking powder, speculoos spices and almonds. Stir briefly into the butter-egg-cream with milk. Smooth in the form. Bake in a hot oven for 50-60 minutes (stick test), covering with aluminium foil after about 40 minutes if necessary.

  3. 3

    Take out and let it cool down for about 30 minutes, carefully turn out of the mould. Let it cool down.

  4. 4

    For the cream, stir the quark with icing sugar until smooth. Whip the cream until stiff, fold in. Spread 3-4 tablespoons of quark cream in a glass mould (approx. 17 cm Ø; 11 cm high).

  5. 5

    Cut the cake into approx. 1⁄2 cm thick slices. First cut off the brown edge of each slice, then cut the slices in half. Spread the halved slices with curd cream to a thickness of approx. 1⁄2 cm each, then spread some red fruit jelly on top.

  6. 6

    Place the cake slices in the trifle mould as vertically as possible along the edges. Finally, break a few cake slices into pieces in the middle of the trifle mould, alternate layers with red fruit jelly, up to 2 tbsp.

  7. 7

    Spread the rest of the quark cream on the trifle. Chill for at least 1 hour. To serve, spread the rest of the red fruit jelly on the trifle.

Categories & Tags

DessertDesserts & Bakingeasy