Cheese and cream cake with raspberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost raspberries at room temperature. For the sponge cake, separate the eggs. Beat egg whites until stiff. Add 100 g sugar, vanilla sugar and salt. Stir in the egg yolks. Mix flour and baking powder, sieve onto the egg cream and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let cool on a cake rack. Remove the base from the pan, cut in half crosswise once. Place a cake ring around the lower cake base. Soak gelatine in cold water. Put some raspberries aside. Puree the rest of the raspberries and pass through a sieve. Mix with quark and 150 g sugar. Squeeze the gelatine, dissolve carefully. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Whip 250 g cream until stiff, fold into the cream. Fold the raspberries that have been set aside into the cream. Spread half of the cream on the base and smooth it down. Place the top cake layer on top and press down slightly. Spread the rest of the cream loosely. Chill overnight.

3. 3

   Stir a little cream into the gelatine, then stir everything into the rest of the cream. Whip 250 g cream until stiff, fold into the cream. Fold the raspberries that have been set aside into the cream. Spread half of the cream on the base and smooth it down. Place the top cake layer on top and press down slightly. Spread the rest of the cream loosely. Chill overnight. Chop the chocolate coating and melt carefully over a warm water bath. Spread on a marble slab and chill. When the chocolate coating has just set, scrape off the excess with a spatula. Roast the flaked almonds in a pan without fat until golden brown. Take out and let it cool down. Whip 100 g cream until stiff. Remove the cake from the ring and spread the cream on the edge. Press the flaked almonds to the edge. Decorate the cake with chocolate rolls and raspberries

4. 4

   Spread on a marble slab and chill. When the chocolate coating has just set, scrape off the excess with a spatula. Roast the flaked almonds in a pan without fat until golden brown. Take out and let it cool down. Whip 100 g cream until stiff. Remove the cake from the ring and spread the cream on the edge. Press the flaked almonds to the edge. Decorate the cake with chocolate rolls and raspberries

5. 5

   13 hours waiting time

Nutrition Facts

KCAL
300 kcal

CARBS
29 g

FATS
14 g

PROTEINS
14 g