Cake with curd cream and forest fruit

When summer is calling for good cake


  • 3 eggs whites snow
  • 3 eggs yolks
  • 100 ml sunflower oil
  • 2 tablespoon caster sugar
  • 2 tablespoon cake flour
  • 1 cofeespoon baking powder
  • 100 g chocolate
  • 250 ml whipping cream (at least 33 % fat)
  • 250 g creamy curd 
  • 8 g good vanilla sugar
  • 150 - 200 g blueberries
  • 150 - 200 g raspberries


Whisk egg whites snow (before you mix it put into egg whites dash of salt, snow will be stronger. Trick how to know when the egg whites snow is done: When you turn over the bowl and everything stays in, it’s done!), before the snow is totally done put into the sugar and finally whisk it, till it’s done. Put inside the snow eggs yolks, sunflower oil, flour and baking powder. Lightly whisk it (with handy mixer) to compact pastry. Add chopped chocolate.

Now you can preheat the oven for 180 degrees. Prepare for yourself spring form cake (diameter 24 cm ) and put on the bottom baking paper and butter (better use the sunflower oil) the edge of spring form and dust with little flour to help the cake release more easily. Now you can recast pastry from the bowl to spring form. Finally put into a preheated oven and baked for 20 or 25 minutes (If you want to know, the pastry is done. Take wood skewer, put inside the pastry and if the pastry is not stick on the skewer, it’s done). Let the cake cool down and move to make curd cream.

Whisk whipping creams to final whipped cream. Use another bowl to whisk together curd and vanilla sugar (if you like sweeter cream, add sugar as you like). Add whipped cream to whisked curd and manually mix together to smooth cream. Now just stratify on the cooled cake with the way you like and finally decorate with raspberries and blueberries.


More Martina's Recipes

Tags: dessert, sugar, egg, blueberry, whippedcream, chocolate, flour, cake, light , raspberries , blueberries , curd , sunfloweroil