Cheese cream cake with raspberry pulp

Name: Cheese cream cake with raspberry pulp
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 300 g frozen raspberries; 2 eggs , 1 pinch of salt (Gr. M); 75 g + 50 g sugar; 50 g flour, 25 g cornstarch; 1 TEASPOON Baking Powder; 500 g Whipped cream; 1 pack of Cheese cream cake cream; 500 g Low-fat curd; 1 package glaze; 7-10 Tbsp Cream, pistachios, sugar or; 7-10 Tbsp Jelly Eggs & Kiwi; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

300 g frozen raspberries
2 eggs , 1 pinch of salt (Gr. M)
75 g + 50 g sugar
50 g flour, 25 g cornstarch
1 TEASPOON Baking Powder
500 g Whipped cream
1 pack of Cheese cream cake cream
500 g Low-fat curd
1 package glaze
7-10 Tbsp Cream, pistachios, sugar or
7-10 Tbsp Jelly Eggs & Kiwi
baking paper

Directions

1
Defrost the raspberries. Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat the egg whites, 2 tbsp. cold water and salt until stiff, while pouring in 75 g sugar. Beat in the egg yolks one by one. Sift flour, starch and baking powder into the mixture and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 15 minutes. Cooling down
2
Put a cake ring around the sponge cake. Whip the cream until stiff. Put the cream powder and decoration sugar (from the cake cream pack) in a bowl. Add 200 ml cold water and mix well with a whisk for about 1/2 minute. Stir in portions of quark, then fold in cream. Spread on the sponge cake. Chill for about 2 hours
3
Pass the raspberries through a sieve. Fill up raspberry puree with water to 1/4 l liquid. Mix cake glaze powder and 50 g sugar. Mix with the raspberry mixture in a small pot and bring to the boil while stirring. Let it cool down for about 2 minutes and spread it on the cake from the middle. Chill for about 1 hour. Decorate the cake with cream tuffs, pistachios, sugar eggs and kiwi