Quark raspberry slices (with frozen raspberries)

Name: Quark raspberry slices (with frozen raspberries)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 27
Ingredients: 250 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 4 eggs (size 4); 6-7 TABLESPOONS Milk; 300 g Flour; 2 coated Tsp Baking Powder; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil; 1 package (250 g) frozen raspberries; 12 sheets white gelatine; 1.5 kg Edible curd; 7-10 Tbsp (Lean); 160 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 700 g Whipped cream; 1 glass (225 g) Raspberry Jelly; 10 g Pistachio kernels; 40-50 g Milk chocolate; 27 (approx. 50 g) fresh or frozen raspberries to decorate

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 27

250 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
4 eggs (size 4)
6-7 TABLESPOONS Milk
300 g Flour
2 coated Tsp Baking Powder
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil
1 package (250 g) frozen raspberries
12 sheets white gelatine
1.5 kg Edible curd
7-10 Tbsp (Lean)
160 g Sugar
2 packages Vanillin sugar
7-10 Tbsp grated peel and juice of 1 untreated lemon
700 g Whipped cream
1 glass (225 g) Raspberry Jelly
10 g Pistachio kernels
40-50 g Milk chocolate
27 (approx. 50 g) fresh or frozen raspberries to decorate

Directions

1
Cream fat, sugar and vanillin sugar. Stir in the eggs one after the other. Add milk. Mix flour and baking powder and finally stir in briefly. Spread the dough evenly on the greased fat pan of the oven (39x32 cm).
2
Bake in the preheated oven (electric cooker: 200 ° C / gas: level 3) for about 15 minutes. Let them cool down. In the meantime defrost the raspberries. Soak gelatine in cold water. Mix quark, 150 g sugar, vanillin sugar, lemon juice and zest.
3
Squeeze 9 sheets of gelatine, dissolve and mix with 2-3 tablespoons of the curd mixture. Then stir into the rest of the quark mixture. Whip 375 g cream until stiff and stir into the quark mixture. Spread evenly on the cake base.
4
If necessary, place an aluminium foil folded several times at the open edge. Place in a cool place for about 3 hours. Meanwhile puree raspberries and 2 tablespoons of water. Pass through a sieve. Heat the jelly while stirring, stir in the raspberry puree and bring to the boil briefly.
5
Pour into a bowl and dissolve the rest of the squeezed gelatine in it. Allow to cool. When the raspberry puree almost starts to gel, spread it on the quark cream. It is best to put the cake in a cool place overnight.
6
Finely chop the pistachios. Cut small rolls from the chocolate with a peeler. Whip the remaining cream and sugar until stiff. Pour into a piping bag with a star-shaped spout. Cut the cake with a large knife into 27 pieces of about 8x5 cm.
7
Decorate with cream, possibly fresh raspberries, chocolate and pistachios. Arrange on a plate. Makes about 27 pieces.