Cloudy cheese-cream cake

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. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Let cool down on a cake rack. Remove the base from the tin and cut in half horizontally. Place a cake ring around the lower cake base

2. 2

   Soak gelatine in cold water. Puree the raspberries and pass through a sieve. Chill 2-3 tablespoons of raspberry puree. Mix the rest of the raspberry puree with quark, lemon juice and 175 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

3. 3

   Spread the cream on the floor and smooth it down. Place the upper base on top and press down slightly. Chill for at least 6 hours, preferably overnight. Whip 400 g cream until stiff. Halve the cream and carefully stir in the cold raspberry puree under one half. If the colour should be a little stronger, stir in food colouring if necessary.

4. 4

   Remove the cake from the ring. Pour light cream into a piping bag. Spray large dots onto the cake and the rim, leaving a space in between. Pour raspberry cream into the bag and squirt into the spaces in between. This may leave gaps. Carefully spread the cream with a spoon until it is cloudy so that the cake is completely covered. Decorate with raspberries and mint

5. 5

   waiting time approx. 8 hours