Curd Cake with Red Fruit Jelly

A simple but delicious cake recipe:

1. knead flour with butter, baking powder, sugar and egg into a shortcrust pastry and leave to cool for 30 minutes.

2. mix ricotta, crème fraîche, sugar, eggs, vanilla sugar, lemon skin and custard powder.

Preheat the electric oven to 175 degrees Celsius. Grease a cake springform pan (260 mm g).

Roll out 2/3 of the shortcrust pastry, cover the springform base with the pastry, prick a few times with a fork and pre-bake for 10 minutes (gas: level 2). Leave to cool.

Spread the edge of the pan with the remaining dough, press the edge of the dough neatly against the baked base. Sprinkle the cake base with the ground almonds, place the red fruit jelly on top, then carefully spread the cheese mixture on the jelly.

Bake the cake in the heated oven for 90 minutes (gas: level 2). Cool in the mold. Fry the almond flakes in a coated frying pan without fat until golden.

Pull the cake out of the pan. Brush the edge of the cake with the jam, press the almond flakes against the edge and dust the cake with fine sugar.

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