Easter raspberry cream cheese cake

Name: Easter raspberry cream cheese cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Butter or margarine; 150 g + 1 tablespoon of sugar; 2 Eggs (size M); 200 g Flour; 1/2 package Baking Powder; 5-6 Tbsp Milk; 125 g + 15 pieces raspberries; 8 sheets Gelatine; 400 g Double cream cream cheese; 7-10 Tbsp Juice of 1 lemon; 1 package Vanillin sugar; 250 g Low-fat curd; 200 g Whipped cream; 100 g white couverture; 7-10 Tbsp red food colouring; 7-10 Tbsp Fat and flour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Butter or margarine
150 g + 1 tablespoon of sugar
2 Eggs (size M)
200 g Flour
1/2 package Baking Powder
5-6 Tbsp Milk
125 g + 15 pieces raspberries
8 sheets Gelatine
400 g Double cream cream cheese
7-10 Tbsp Juice of 1 lemon
1 package Vanillin sugar
250 g Low-fat curd
200 g Whipped cream
100 g white couverture
7-10 Tbsp red food colouring
7-10 Tbsp Fat and flour

Directions

1
Cream fat and 75 g sugar with the whisk of the hand mixer. Stir in eggs. Mix flour and baking powder and stir in alternately with milk. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Remove from the oven, remove from the rim and let cool on a cake rack. Sort 125 g raspberries.
2
Puree 1 tablespoon sugar and raspberries and pass through a sieve. Soak 1 leaf and 7 leaves of gelatine separately in cold water. Mix cream cheese, lemon juice, vanillin sugar and 75 g sugar. Stir in quark. Squeeze 7 sheets of gelatine and dissolve in a small pot. Stir in 4 tablespoons of cream, then stir into the rest of the cream. Chill the cream for 10-15 minutes until it starts to gel. Meanwhile squeeze out 1 sheet of gelatine and dissolve. Stir in 2 tbsp. raspberry puree, then stir back into the remaining puree. Carefully stir the cream again. Whip cream until stiff and fold into the cream. Place a cake ring around the cake base.
3
Meanwhile squeeze out 1 sheet of gelatine and dissolve. Stir in 2 tbsp. raspberry puree, then stir back into the remaining puree. Carefully stir the cream again. Whip cream until stiff and fold into the cream. Place a cake ring around the cake base. Spoon the cream and raspberry puree alternately into the cake tin and marble lightly with the spoon. Chill the cake for 4-5 hours. Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Colour the chocolate coating pink with food colouring, then spread a thin layer on a marble board or the back of a baking tray. Put the chocolate coating in a cool place until it is firm. Use a spatula to scrape off rolls and chill. Remove the cake from the cake ring and decorate with 15 raspberries and chocolate rolls
4
Spoon the cream and raspberry puree alternately into the cake tin and marble lightly with the spoon. Chill the cake for 4-5 hours. Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Colour the chocolate coating pink with food colouring, then spread a thin layer on a marble board or the back of a baking tray. Put the chocolate coating in a cool place until it is firm. Use a spatula to scrape off rolls and chill. Remove the cake from the cake ring and decorate with 15 raspberries and chocolate rolls
5
waiting time approx. 4 1/2 hours