Raspberry and cheese cream cake

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
4 11
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 3 Eggs (size M)
  • 200 g Sugar
  • 75 g Flour
  • 25 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 500 g Raspberries
  • 10 sheets Gelatine
  • 500 g Low-fat curd
  • 1 package Vanillin sugar
  • 500 g Whipped cream
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff, then pour in 100 g of sugar. Fold the egg yolks into the beaten egg white. Mix flour, starch and baking powder, sieve over the mixture and fold in. Grease the bottom of a springform pan (26 cm Ø). Add the mixture and smooth it down.

  2. 2

    Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes, remove from oven. Remove the cake from the edge and let it cool down on a cake rack. Select the raspberries. Puree 350 g raspberries with 2-3 tbsp. water and pass through a sieve (should give approx. 275 ml puree). Soak gelatine in cold water. Mix quark, vanillin sugar, raspberry puree and 100 g sugar. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream, then stir into the rest of the cream and chill for 15-25 minutes until the cream begins to gel, then beat 400 g of cream until stiff and fold in. Cut the cake in half horizontally. Place a cake ring around the bottom cake base.

  3. 3

    Mix quark, vanillin sugar, raspberry puree and 100 g sugar. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream, then stir into the rest of the cream and chill for 15-25 minutes until the cream begins to gel, then beat 400 g of cream until stiff and fold in. Cut the cake in half horizontally. Place a cake ring around the bottom cake base. Cut the upper cake layer into 12 cake pieces. Spread 1/3 of the cream on the lower cake layer. Spread 150 g raspberries evenly on the cream, cover with the rest of the cream and smooth it down. Place the cake pieces evenly on top and chill the cake for at least 4 hours. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout. Remove the cake from the tin, dust with plenty of icing sugar and decorate with cream tuffs.

  4. 4

    Cut the upper cake layer into 12 cake pieces. Spread 1/3 of the cream on the lower cake layer. Spread 150 g raspberries evenly on the cream, cover with the rest of the cream and smooth it down. Place the cake pieces evenly on top and chill the cake for at least 4 hours. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout. Remove the cake from the tin, dust with plenty of icing sugar and decorate with cream tuffs.

  5. 5

    waiting time 4 1/4 hours

Nutrition Facts

KCAL
300 kcal
CARBS
28 g
FATS
15 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesCake

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