Fine raspberry-almond cake

Name: Fine raspberry-almond cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 75 ml Milk; 150 g Raspberry Jelly; 20 g Pistachio kernels; 50 g flaked almonds; 500 g Mascarpone; 500 g Low-fat curd; 5 TABLESPOONS Almond liqueur (Amaretto); 2 TABLESPOONS Lemon juice; 150 g Raspberries; 7-10 Tbsp Fat and flour; 7-10 Tbsp Freezer bag; 7-10 Tbsp Wood skewer

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
75 ml Milk
150 g Raspberry Jelly
20 g Pistachio kernels
50 g flaked almonds
500 g Mascarpone
500 g Low-fat curd
5 TABLESPOONS Almond liqueur (Amaretto)
2 TABLESPOONS Lemon juice
150 g Raspberries
7-10 Tbsp Fat and flour
7-10 Tbsp Freezer bag
7-10 Tbsp Wood skewer

Directions

1
Cream fat, 150 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the dough alternately with the milk. Grease a springform pan (26 cm Ø) and dust with flour. Pour the dough into it and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for approx. 30 minutes. Bring raspberry jelly to the boil, simmer gently for about 4 minutes and let cool off. Chop the pistachios. Roast almond flakes in a pan without fat. Take the cake out of the oven and after 10 minutes carefully remove it from the pan. Let the base cool down on a cake rack. Beat the mascarpone, quark, liqueur, lemon juice and 100 g sugar with the whisks of the hand mixer for about 5 minutes until creamy. Place a springform pan rim around the cake base and spread half of the cream evenly on the base. Put raspberry jelly in a freezer bag, cut off a small corner and spray lines/curves on the cream. Spread the other half of the cream on top and once again spray with raspberry jelly pattern.
3
Let the base cool down on a cake rack. Beat the mascarpone, quark, liqueur, lemon juice and 100 g sugar with the whisks of the hand mixer for about 5 minutes until creamy. Place a springform pan rim around the cake base and spread half of the cream evenly on the base. Put raspberry jelly in a freezer bag, cut off a small corner and spray lines/curves on the cream. Spread the other half of the cream on top and once again spray with raspberry jelly pattern. Pull through the pattern with a wooden skewer. Decorate the cake with raspberries, pistachios and flaked almonds and chill for at least 1 hour