Champagne raspberry cake
easy
75 mins
75 mins
Ingredients
- 4 Eggs (size M)
- 1 pinch Salt
- 250 g Sugar
- 60 g Flour
- 60 g Cornstarch
- 1/2 TEASPOON Baking Powder
- 250 g Mascarpone
- 500 g Low-fat curd
- 1 package Vanillin sugar
- 7-10 Tbsp Juice of 1 lemon
- 100 ml Champagne or sparkling wine
- 1 package (250 g) frozen raspberries
- 2 (200 g each) Cup of whipped cream
- 4 TABLESPOONS flaked almonds
- 30 g Dark chocolate
- 7-10 Tbsp fresh raspberries
- baking paper
Directions
- 1
Separate the eggs for the sponge cake. Beat egg white and salt until very stiff. Add 150 g sugar. Stir in egg yolk. Mix flour, starch and baking powder and sieve over the egg mixture. Fold in carefully.
- 2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Place the rim of the mould around it. Pour in the sponge mixture, smooth it down and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-35 minutes.
- 3
Loosen the rim of the mould and let the cake cool down. Mix mascarpone, quark, remaining sugar, vanillin sugar and lemon juice. Add champagne. Halve the cream. Fold the raspberries into one half. Pull the baking paper from the sponge base.
- 4
Cut the biscuit twice. Place a cake ring around the lower cake base. Spread raspberry cream on top. Cover with the second cake ring. Spread the rest of the cream on top. Cover with the last cake layer and chill for about 2 hours.
- 5
Whip the cream until stiff. Spread approx. 2/3 of the cream all around the cake. Pour the rest of the cream into a piping bag with a star-shaped spout. Decorate the surface of the cake with it. Roast the almonds in a pan without fat until golden brown.
- 6
Peel off the chocolate with a peeler. Decorate the cake with almond flakes, chocolate rolls and possibly raspberries. Makes 12 pieces.
Nutrition Facts
430 kcal
38 g
24 g
11 g
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