Wholesome Curd Whipped Cream Cake with Raisins and Grapes




Rating: 3.2143 / 5.00 (14 Votes)


Total time: 45 min

Servings: 12.0 (servings)

For de dough:









Filling:














Instructions:

For the dough, whip egg whites with cold water until stiff. Add sugar cane granules, beating continuously, and gradually add egg yolks. Mix flour with cream of tartar baking powder and fold in by tablespoonfuls.

Line a cake springform pan (26 cm ø) with parchment paper, pour in the batter, place the pan on the broiler in the oven heated to 180 °C and bake the cake for 45 minutes.

Let the cake cool on a cooling rack and then cut it once.

For the filling, stir agar-agar with milk (2). Bring the remaining milk (1) to the boil, stir in the agar-agar, simmer for about 1 minute while stirring continuously, and remove from the heat.

Gradually fold in the sugar cane granules, juice of one lemon, low-fat quark and zest and vanilla pulp. Whip the whipping cream until stiff, gently fold in and reserve a third of the cream.

Mix the remaining cream with raisins and grapes, place the bottom cake layer on a cake plate, spread with the filling, cover with the top cake layer and press a little bit smooth. Leave the cake to cool for 10 min, spread with the whipped cream left behind and sprinkle with raisins and grapes.

Chill the curd whipped cream cake for 3 hours before cutting, so that the filling is firm.

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