Summary

Ingredients

• 100 g butter
• 2 egg (s)
• 120 g suar
• 1 pinch (s) salt
• 100 g flour
• 0.5 ½ pack baking powder

For the cream:

• 750 ml milk
• 2 packs pudding powder, vanilla
• 80 g suar OR: 8 ml liquid sweetener
• 250 g mascarpone

For covering:

• 1 can (s) peach (s), sliced OR:
• 1 glass cherry (s), OR:
• 500 g strawberries, fresh
• 1 sachet cake glaze, clear
• 2 tablespoon sugar

Print Recipe Pin Recipe

Instructions

1. Don`t ask me why the cake is named I have family
2. Preparation: Line a springform pan with baking paper and lightly grease the edge and sprinkle with breadcrumbs. Preheat the oven to 175 ° (top / bottom heat) or 160 ° (hot air).
3. First melt the fat and, while cooling down, beat the eggs and sugar until frothy (for about 10 minutes so that the mixture rises properly). Then flour and baking powder are mixed in, the liquid fat is stirred in, the mixture is poured into the springform pan and quickly smoothed out. Put it in the oven immediately, middle rail. Baking time approx. 25 minutes (-> needle test).
4. Now a firm pudding is cooked from pudding powder, sugar (or sweetener) and milk according to the instructions. Keep stirring with the whisk as it cools down so that as little skin forms as possible.
5. When the pudding has cooled down, the mascarpone can be mixed in, preferably with the electric mixer, so that the cream is as homogeneous as possible. This is then spread over the cooled cake.
6. The fruits are poured into a sieve and the juice is collected. The drained fruits are spread on the cream. The cake is prepared with the juice according to the instructions and distributed over the fruit while it is still hot. With cherries you should perhaps use light-colored juice or water with lemon juice for the glaze, it just looks nicer. You can also mix different fruits, but kiwis are not suitable as they become bitter due to the preparation!
7. Then the cake should stand in the refrigerator for about 2 hours.