Currant Cake with Fruit Cream

A great cake recipe for any occasion:

Spread the rolled out yeast dough thinly with the curd cheese mixture. For this, stir well sugar, egg and butter, add the curd. Stir again until hearty. Place the fruit as close as possible to the cake and bake. Cool. For the fruit cream, make a stiff pudding from the juice, the pudding powder as well as the sugar, cool. Beat the butter until creamy and fold in the cooled pudding by the spoonful. Finally, fold in the melted coconut oil while it is still hot, this will make the crem quite smooth.

Spread the creme over the berries and make waves with a garnish comb. Refrigerate and allow the crem to set. Cook the jello according to directions and thinly mold over the cake just before it gels. It should just glaze over the cake. The wavy pattern of the fruit cream must remain clearly visible.

Baking time: 20 min

Temperature: 180 °C -200 °C

A refined, very good-looking cake, fruity and fresh in vivid red, it belongs on every festive table. It is equally tasty when prepared with strawberries or sour cherries.

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