Red Fruit Jelly Cake

Knead flour, butter and sugar (1) into a smooth dough and rest in the refrigerator for 1 hour.

Roll out the dough to a thickness of 1 cm and bake blind at 220 °C for about 15 minutes, cool.

In the meantime, caramelize the sugar (2), extinguish with the orange juice and add the prepared berries.

Let it bubble once, add the gelatin and refrigerate.

Stir the curd cheese with the powdered sugar and the grated lemon peel until smooth.

Spread on the cooled dough.

Before the red fruit jelly begins to set, pour it on top of the curd cream and chill in the refrigerator for 1 hour.

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