Easter: Forest Fruit and Curd Cake

A simple but delicious cake recipe. 1:

Grease a cake springform pan (26 cm ø). Beat 3 eggs and 80 g sugar for about 5 min until creamy. Gradually add oil while continuing to beat. Mix flour and baking powder and stir into the batter.

Spread the 2nd half of the dough into the baking pan. Bake in hot oven (electric oven 175 °C, convection oven 150 °C, gas mark 2) for approx. 12 minutes. Bake the rest of the dough in the same way. Cool the bases.

Soak cooled gelatine. 3. Separate 3 eggs. Mix fat and 120 g sugar until creamy. Fold in 3 egg yolks, one at a time.fold in curd cheese by tablespoonfuls. Squeeze out gelatine and let it melt at low temperature. Fold in 3 tbsp curd mixture first, then stir into remaining amount. Chill until it begins to gelatinize.

Whip the cream until stiff. Whip 3 egg whites until stiff, adding 2 tbsp sugar. Fold whipped cream first, then snow into curd mixture. Place the edge of the cake or the edge of a springform pan around the cake base. Spread half of the curd cream on top. Place 2nd cake layer on top.

Spread the rest of the cream on top. Leave to cool for approx. 5 hours.

Select fresh berries, rinse and dry. Strip currants from panicles (defrost Tk berries). Spread berries evenly on top of curd cream. Mix icing powder and 2 tbsp sugar. Stir through with a quart of water, bring to a boil while stirring. Spread evenly over berries. Set.

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