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Curd cake "Pansies" with cream & berries
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Curd cake "Pansies" with cream & berries

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 simply for dessert during the week, but also for birthdays, Mother's Day or Easter.
Course Nachspeise
Cuisine Russian
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Cooling time 2 hours
Servings 10

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.