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Airy dough, fruity berries and delicate curd cream – a combination that makes the curd cake “Pansies” so uniquely delicious. With its many white and purple layers, it is an eye-catcher on the dining table. This makes the curd cake with cream and berries ideal not only for dessert during the week, but also for birthdays, Mother’s Day or Easter. A detailed recipe for the curd cake “Pansies” with exact quantities and step-by-step instructions can be found below.
What is the curd cake “Pansies” made of?
The cake consists of many thin dough cake layers (in my case there were seven cake layers), which taste very airy and soft, and several thin berry jelly cake layers, which have a fruity taste. You can use any berries for this – preferably ones that combine flavorfully well with curd. I used frozen berry mix. The cream for the cake is prepared with curd and cream. It tastes light and creamy. Decorated the cake with whipped cream and berries.
Berry jelly cake layers without gelatine
The fruity berry jelly cake bases are prepared with agar-agar and do not require gelatin. Both fresh and frozen berries are suitable for the jelly. So you can make this curd cake even in winter. The frozen berries must be defrosted and drained beforehand.
Serve the curd cake with cream and berries
The curd cake “Pansies” looks very festive and is perfect for any celebration. Give it as a gift to your mom for Mother’s Day, for example. Bake it for your birthday. Or serve them to your loved ones for Easter. With frozen berries, you can even make it for Christmas. It’s a great way to bring a summery flavor home in the winter. The curd cake is also ideal for family or guests for dessert after a meal during the week or on the weekend.
The cake is most delicious the day it is made or the next day. After that it tastes not so fresh and less delicious. So it is best to consume it in the first 2 – 3 days.
Similarity with the cake “Milkmaid”
This curd cake reminds a bit of the popular Russian cake “Milkmaid” in terms of taste. This is mainly due to the dough, which is prepared almost identically for the two cakes. At the same time, the berry jelly cake layers give a special fruity flavor to the curd cake, which distinguishes it from the Russian cake “Milkmaid”.
Curd cake “Pansies” on the quick
Baking several cake layers individually from the dough and preparing the berry jelly layers also individually requires a certain amount of time. But if you don’t necessarily want the cake to be round, you can make it much faster. To do this, spread half of the dough on a baking sheet lined with parchment paper, bake it as one large cake layer and then cut it into four squares of the same size. Repeat the same with the second half of the dough. Do the same with the jelly layers. Spread the hot jelly thinly on two baking sheets lined with baking paper and let them set. Then cut the two fruit jelly cake layers into four equal squares. Then you can prepare the cream as the recipe says and “assemble” the cake. This way you get a square cake.
This cake is
- airy,
- tender,
- fluffy,
- soft,
- fruity,
- creamy,
- summery,
- not too sweet,
- incredibly delicious,
- with curd cream,
- with berries,
- with many layers,
- an eye-catcher on the dining table,
- ideal for dessert during the week, birthday, Mother’s Day or Easter,
- approx. Ø 20 cm large.
How to make the curd cake with cream and berries: the recipe
The exact quantities and step-by-step instructions, according to which you can make the curd cake “Pansies” at home, can be found below in the box recipe.
For the cake you need to prepare normal dough cake layers and berry jelly cake layers.
For the pastry bases you need
- sweetened condensed milk,
- butter,
- eggs,
- vanilla,
- baking powder
- and flour.
Melt the butter and let it cool before adding it to the batter.
For the berry jelly cake layers you will need
- any berries,
- sugar,
- agar agar
- and water.
If you are using frozen berries, you will need to thaw and drain them first.
For the cake cream
- curd,
- cream
- and powdered sugar
are needed.
You can adjust the amount of powdered sugar as desired.
If you want to decorate the curd cake, you can whip some cream with powdered sugar or just cream and decorate the cake with it and berries.
Prepare a curd cake with cream and berries: this is how it works
- For the dough cake layers beat eggs with sweetened condensed milk and vanilla, add butter and mix, fold in flour with baking powder. Bake 7 thin, Ø 20 cm cake layers from the thick batter and let cool.
- For the berry jelly cake layers, dissolve agar-agar in water in a saucepan, add pureed berries and sugar and boil briefly. Make 6 thin, Ø 20 cm jelly cake layers from the hot berry liquid until firm.
- For the cream, whip cream and powdered sugar, add curd and beat until creamy.
- Spread each pastry case with the cream and stack the berry jelly cake cases alternately on top of each other. Done!
Tips and tricks: this is how to make the curd cake “Pansies” perfectly
- Use any berries for the cake, but preferably those that combine well with curd in terms of taste. You can use fresh or frozen berries. The frozen ones you have to thaw and drain first.
- Did you know that you can make sweetened condensed milk at home? Homemade sweetened condensed milk contains no additives or preservatives and is ideal for making the batter for this tart.
- Add melted butter to the dough only after it has cooled.
- For the dough, the amount of flour specified may vary, as each type of flour absorbs liquid differently. The dough should be thick, i.e. not too liquid and not too solid. Therefore, first take a little less flour and mix it with baking powder. When stirring the dough, simply add more flour if it is too liquid.
- To prepare the curd cake, you will need a Ø 20 cm baking pan.
- To check whether the cake base is baked, briefly press a finger gently on the surface of the cake base, approximately in the middle. If the cake layer springs back after you press it, and no marks remain visible, it is done. You can also simply judge by the color if the cake layer is done baking. It should have a light yellow color after baking.
- Don’t stack the cake layers on top of each other after baking or they may stick together.
- If you have several Ø 20 cm baking springform pans, it’s ideal to prepare several berry jelly cake layers at the same time.
- Cream for the custard must be cold.
- You can adjust the amount of sugar for the cream according to your taste.
- Decorating the curd cake is up to your imagination. If you decorate it with whipped cream, you can adjust the amount of powdered sugar as you like or omit the powdered sugar completely.
- Before serving, be sure to chill the cake for a few hours.
- The curd cake with cream and berries tastes best on the day of preparation or the next day.
Did you make the curd cake “Pansies” according to this recipe? I look forward to your result, your star rating and your comment on the recipe below, how you succeeded and tasted the cake.
Not enough of fruity cakes? Try also:
Curd cake "Pansies" with cream & berries
Equipment
- Ø 20 cm large baking pan
Ingredients
for the dough
- 380 g sweetened condensed milk
- 100 g butter (melted and cooled)
- 2 eggs
- vanilla
- 1 pinch of salt
- 10 g baking powder
- approx. 200 g flour
for the berry jelly
- 250 g berries
- 80 g sugar
- 15 g agar agar
- 250 ml water
for the cream
- 500 g curd
- 300 g cream
- 100 g powdered sugar
for decorating (alternative)
- 200 g cream
- 20 g powdered sugar
- berries
Instructions
Preparation of the dough
- Beat eggs, vanilla and salt briefly, add sweetened condensed milk in portions and beat until fluffy and white.
- Add melted and cooled butter and beat until homogeneous.
- Mix flour and baking powder and fold into the condensed milk-egg-butter mixture to make a thick batter. The dough should not be too liquid and not solid. Use a little less flour at first and add more as needed. (See the tips and tricks for preparing the dough at the top of the article).
- Place the rim of a Ø 20 cm baking springform pan on a baking sheet lined with baking paper and spread some of the dough thinly inside the rim on the baking paper. Now carefully remove the edge and bake the cake base in a preheated oven at 180 °C for about 7 minutes. Repeat the procedure with the remaining dough. You should get about 7 whole cake layers. Bake also the leftover dough and crumble it afterwards.
Preparation of the berry jelly cake layers
- Put water in a saucepan and dissolve agar-agar in it.
- Puree berries with a hand blender (If you are using frozen berries, let them thaw and drain first.) and add the puree to the agar-agar in the saucepan along with sugar. Bring the mixture to a boil, stirring constantly to dissolve the sugar before boiling, then simmer for 2-3 minutes without stirring.
- Line the bottom of the baking pan with baking paper, removing the rim (you don't need it here), pour some of the hot, liquid berry mixture onto the bottom of the baking pan with a ladle and spread the liquid quickly, e.g. with a spoon, evenly and thinly all over the bottom of the baking pan. Chill it for a few minutes until the berry mixture solidifies a bit, then remove the somewhat solidified jelly cake base together with baking paper from the bottom of the baking springform pan and let it solidify even more in the refrigerator. Repeat the procedure quickly until you have used up all the liquid berry mixture. You should get 6 berry jelly cake layers.
Preparation of the cream
- Whip the cream and powdered sugar until fluffy.
- Add curd in portions and whip until creamy.
Preparation of the curd cake
- Spread each pastry cake layer with the cream, leaving some cream to brush the edge of the cake.
- Place a berry jelly cake layer on top of each pastry cake layer with the cream, except one, by placing each berry jelly cake layer face down on the cream so that the baking paper is on top, and then carefully peel off the baking paper.
- Stack all the pastry cake layers together with the berry jelly cake layers on top of each other and place the last cake layer without jelly as the last one on top. Brush the edge of the cake with the cream and dust the edge with the crumbs.
Decorate the cake (alternative)
- Whip the cream and powdered sugar until stiff and decorate the cake with it and a few berries on top as desired using a piping bag. Refrigerate the finished curd cake for a few hours.
Notes
- Any fresh and frozen berries can be used for the cake. The best fit those that combine well in taste with curd. Frozen berries must first be thawed and drained.
- Add melted butter to the dough only after it has cooled.
- The specified amount of flour for the dough may vary. The dough should be thick. Therefore, first mix a little less flour with baking powder and add some more as needed while stirring the dough.
- To check if the particular cake base is baked, press briefly on the surface of the cake base with a finger. If the pie crust springs back and no marks remain visible, it is done.
- Do not stack the cake layers on top of each other after baking, as they may stick together.
- Cream for the custard must be cold.
- The amount of sugar for the cream can be adjusted as desired.
- Note the detailed tips and tricks for DIY curd cake with cream and berries at the top of the post.