Strawberry Blackberry Pot Pie

For the strawberry-blackberry pot pie, first prepare the cake base. Separate the eggs, beat the egg yolks with the sugar until foamy and fold in the flour and the snow.

Pour into a greased cake tin, bake at 200 °C for about 10-15 minutes and then let cool.

For the cream, whip the cream with the cream stiffener until stiff and refrigerate. Mix the curd cheese with sugar and lemon juice. Soak gelatin in cold water, squeeze out and melt in a pot on the stove. (do not boil).

Mix the gelatine into the curd mixture and then immediately fold in the chilled whipped cream. Place a cake ring around the cake base and fill with the curd mixture and chill in the refrigerator for about 2 hours.

Then spread the fruit on top of the cake mixture. Prepare the cake jelly according to package instructions and pour over the fruit. Chill the strawberry-blackberry pot pie again before serving.

Preparation Tip:

You can also use agar agar to frost the strawberry blackberry pot pie.

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