Lemon-raspberry cake

Name: Lemon-raspberry cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 300 g frozen raspberries; 3 Eggs (Gr. M); 250 g Sugar; 7-10 Tbsp 1 P. Vanillin sugar; 7-10 Tbsp Salt; 100 g Flour; 1 coated Tsp Baking Powder; 12 sheets white gelatine; 500 g cream quark (40 % fat); 10 tablespoons (100 ml) Lemon juice; 400 g + 300 g whipped cream; 2 TABLESPOONS flaked almonds; 1 TABLESPOON Raspberry Jam; 7-10 Tbsp icing sugar + possibly organic lemon peel strips; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

300 g frozen raspberries
3 Eggs (Gr. M)
250 g Sugar
7-10 Tbsp 1 P. Vanillin sugar
7-10 Tbsp Salt
100 g Flour
1 coated Tsp Baking Powder
12 sheets white gelatine
500 g cream quark (40 % fat)
10 tablespoons (100 ml) Lemon juice
400 g + 300 g whipped cream
2 TABLESPOONS flaked almonds
1 TABLESPOON Raspberry Jam
7-10 Tbsp icing sugar + possibly organic lemon peel strips
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Defrost the berries. Separate eggs. Beat the egg whites until stiff, adding 75 g sugar, vanillin sugar and 1 pinch of salt. Fold in the egg yolks one by one. Sift flour and baking powder on top and fold in. Brush into the mould. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes. Cooling down
2
Cut the sponge in half. Close the cake ring around the bottom. Soak 2 and 10 gelatine sheets separately in cold water. Puree 200 g berries, pass through a sieve. Mix with 25 g sugar. Squeeze 2 sheets of gelatine, dissolve at low heat. Stir in 3 tbsp. puree, then stir into the rest of the puree. Fold in 50 g berries. Chill for about 15 minutes until it starts to gel
3
Mix curd, juice and 150 g sugar. Whip 400 g cream until stiff. Squeeze 10 sheets of gelatine, dissolve. Stir in 3 tbsp. quark, then stir into the rest of the quark. Fold in cream. Spread 1/2 cream on the bottom cake layer. Pour 1/2 puree on top and pull through with a fork. Mix the rest of the cream and the puree in the same way. Place 2nd cake base on top. Chill for about 6 hours.
4
Roast the almonds without fat, let them cool down. Mix the rest of the berries and jam. Whip 300 g cream until stiff, fill into a piping bag with star-shaped spout. Spray grids and tuffs onto the cake. Decorate with almonds, berries, icing sugar etc.