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🍰 Berry Cream Cake

680 kcal · 30 min · 4 servings

Berry Cream Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the berries thoroughly and remove any stems or leaves.
  2. 2. Set aside a few nice berries for decoration.
  3. 3. Cut the remaining berries into smaller pieces if necessary.
  4. 4. Take two-thirds of the prepared berries and puree them with three tablespoons of sugar.
  5. 5. Press the puree through a fine sieve to make it smooth.
  6. 6. Chill the smooth berry puree.
  7. 7. Mix the remaining berries with two tablespoons of sugar and raspberry liqueur.
  8. 8. Let the marinated berries cool in the refrigerator.
  9. 9. Whip the cream with the remaining sugar until stiff.
  10. 10. Gently fold the chilled berry puree into the whipped cream.
  11. 11. Warm the raspberry jelly slightly until it becomes liquid.
  12. 12. Brush the sponge cake base thinly with the liquid jelly.
  13. 13. Place a cake ring firmly around the sponge cake base.
  14. 14. Fill half of the berry cream into the cake ring.
  15. 15. Distribute the marinated berries evenly over the cream.
  16. 16. Add the remaining berry cream on top and smooth it out.
  17. 17. Place the cake in the freezer for four to five hours.
  18. 18. Place amaretti cookies on top of the cake's edge.
  19. 19. Dust the cake with powdered sugar before serving.

Nutrition per serving