Cheese and cream cake with raspberry mirror

Name: Cheese and cream cake with raspberry mirror
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 300 g frozen raspberries; 2 Eggs (size M); 1 pinch Salt; 125 g Sugar; 50 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 1 package (160 g) Cheese cream cake cream; 500 g Low-fat curd; 500 g Whipped cream; 1 package glaze; 7-10 Tbsp cream, pistachios, kiwi slices and sugar eggs; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

300 g frozen raspberries
2 Eggs (size M)
1 pinch Salt
125 g Sugar
50 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
1 package (160 g) Cheese cream cake cream
500 g Low-fat curd
500 g Whipped cream
1 package glaze
7-10 Tbsp cream, pistachios, kiwi slices and sugar eggs
baking paper

Directions

1
Defrost the raspberries. Separate eggs. Beat egg whites, 2 tablespoons of water and salt until stiff. Add 75 g sugar. Beat in the egg yolks one after the other. Sieve flour, starch and baking powder onto the egg mixture and fold in.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for about 20 minutes. Let cool down on a cake rack. Remove the base from the tin and place a cake ring around it. Put the cake cream powder and the decoration sugar from the package into a mixing bowl. Add 200 ml water with a whisk while stirring and mix well for about 1/2 minute. Stir in quark in portions. Whip cream until stiff and fold in. Spread the cream on the cake base and smooth it down. Leave to set in the fridge for approx. 2 hours.
3
Add 200 ml water with a whisk while stirring and mix well for about 1/2 minute. Stir in quark in portions. Whip cream until stiff and fold in. Spread the cream on the cake base and smooth it down. Leave to set in the fridge for approx. 2 hours. Pass the raspberries through a sieve and fill up to 250 ml with water. Stir in 50 g sugar. Mix the cake glaze powder with the raspberry juice in a small pot and bring to the boil while stirring. Allow to cool for 2-3 minutes and spread carefully from the middle out on the surface of the cake. Refrigerate again for about 1 hour. decorate the cake with cream tuffs, pistachios, kiwi slices and sugar eggs
4
Pass the raspberries through a sieve and fill up to 250 ml with water. Stir in 50 g sugar. Mix the cake glaze powder with the raspberry juice in a small pot and bring to the boil while stirring. Allow to cool for 2-3 minutes and spread carefully from the middle out on the surface of the cake. Refrigerate again for about 1 hour. decorate the cake with cream tuffs, pistachios, kiwi slices and sugar eggs