Fine raspberry slices

Name: Fine raspberry slices
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 300 g frozen raspberries; 325 g Sugar; 150 g Flour; 100 g crushed almonds; 2 TEASPOONS Baking Powder; 1 TABLESPOON Cocoa powder; 4 Eggs (size M); 12 sheets Gelatine; 500 g Low-fat curd; 7-10 Tbsp Juice of 1 lime; 600 g Whipped cream; 50 g Milk and dark chocolate; 2 TABLESPOONS Raspberry Jelly; 1 package Cream stabiliser; 1 package Vanillin sugar; 7-10 Tbsp Raspberries; 7-10 Tbsp Sugar; baking paper; 2 Disposable piping bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

300 g frozen raspberries
325 g Sugar
150 g Flour
100 g crushed almonds
2 TEASPOONS Baking Powder
1 TABLESPOON Cocoa powder
4 Eggs (size M)
12 sheets Gelatine
500 g Low-fat curd
7-10 Tbsp Juice of 1 lime
600 g Whipped cream
50 g Milk and dark chocolate
2 TABLESPOONS Raspberry Jelly
1 package Cream stabiliser
1 package Vanillin sugar
7-10 Tbsp Raspberries
7-10 Tbsp Sugar
baking paper
2 Disposable piping bag

Directions

1
Sprinkle raspberries with 50 g sugar and allow to defrost at room temperature for about 3 hours. Mix flour, almonds, baking powder and cocoa. Beat the eggs for about 10 minutes with the whisk of the hand mixer until thick and creamy, add 150 g sugar. Add the flour mixture and stir in carefully. Place on a baking tray (32 x 39 cm) lined with baking paper and smooth down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes. Turn onto a tea towel sprinkled with sugar and remove the baking paper. Let cool off.
2
Halve the sponge cake once. Place a baking frame around a base. Soak gelatine in cold water. Pass the raspberries through a sieve. Squeeze 4 sheets of gelatine, dissolve carefully and stir into the raspberries. Leave to stand at room temperature. Mix quark, lime juice and 125 g sugar. Squeeze 8 sheets of gelatine, dissolve, stir some quark cream into the gelatine. Stir the gelatine mixture into the remaining cream. Beat 400 g cream until stiff and fold in. Pour cream onto the base and spread. Add the raspberry puree in patches and pull through with a fork. Place a second cake base on top. Chill for about 3 hours. Chop the chocolate coating separately and melt in a warm water bath.
3
Stir the gelatine mixture into the remaining cream. Beat 400 g cream until stiff and fold in. Pour cream onto the base and spread. Add the raspberry puree in patches and pull through with a fork. Place a second cake base on top. Chill for about 3 hours. Chop the chocolate coating separately and melt in a warm water bath. Pour into two piping bags. Spray small eggs on baking paper and decorate. Leave to dry. Pass the raspberry jelly through a sieve. Whip 200 g of cream until stiff, sprinkle with cream firmer and vanilla sugar. Spread the cream on the cake. Cut into square pieces. Decorate with raspberries, jelly and chocolate eggs
4
Pour into two piping bags. Spray small eggs on baking paper and decorate. Leave to dry. Pass the raspberry jelly through a sieve. Whip 200 g of cream until stiff, sprinkle with cream firmer and vanilla sugar. Spread the cream on the cake. Cut into square pieces. Decorate with raspberries, jelly and chocolate eggs