Red berry cake
1. Make 4 doughs, 200g sugar, 1 vanilla sugar, 1 / 4L eggnog, 120g flour, 120g starch and 1 baking soda, make a dough and place in a tall baking sheet. Bake at 160C for about 20 minutes, then allow to cool.
2. Squeeze out 2 lemons and mix with 3 cups Schmand and 175g gelling sugar extra (2: 1).
3. Beat 3 cups of cream with 3 tbsp sugar and 3 tbsp cream dough until stiff, mix with the toppings and add to the dough. Be frozen in the fridge overnight.
4. Pour 500g Red Grits (Finished Product) onto the cake, distribute and serve.
Small tip: I always take sour cherry porridge (Aldi), which does not have so many currant seeds, etc. and can eat better! This recipe is a bit expensive, but worth it!
