Bilberry ring cake with lime curd

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Ring cake

5 egg whites
1 knife tip of salt
150 g butter, soft
200 g sugar
5 egg yolks
1 lime, zest and juice
150 g full-fat quark
275 g flour
2 tbsp baking powder
200 g bilberries or blueberries, fresh or frozen
icing sugar

Lime curd

2 eggs
90 g sugar
2 limes, zest and juice
35 g butter, melted
150 g full-fat quark
Beat the egg whites with the salt until stiff. Cream the butter, sugar and egg yolks together until light and fluffy. Mix in the lime (zest and juice) and full-fat quark. Combine the flour and baking powder and fold gently into the mixture along with the stiff egg whites and the bilberries. Turn the mixture into the greased ring cake tin. Place the tin on the wire shelf in the cold cooking space and bake the ring cake (step 1). Leave the ring cake to cool at room temperature for about 2 hours and then turn out of the tin. Dust with icing sugar.
For the lime curd, stir the eggs, sugar and lime (juice and zest) together well. Mix in the melted butter. Put all the ingredients into a vacuum bag and vacuum seal it. Place the bag in the perforated cooking tray, then put the tray into the cold cooking space. Steam (step 4). Strain the lime curd through a sieve, leave to cool, stir into the full-fat quark and serve with the ring cake.
Hot air 180°C for 50 Mins
Prepare
Put the food in
Steaming 86°C for 18 Mins
  • Wire shelf
  • Ring cake tin
  • Perforated cooking tray
Quantity Ingredient
275 g flour
290 g sugar
185 g butter
5 egg whites
300 g full-fat quark
2 eggs
icing sugar
2 limes
1 knife tip of salt
200 g bilberries or blueberries
1 lime
5 egg yolks
2 tbsp baking powder

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