Raspberry and mascarpone cake with meringue tuffs

Name: Raspberry and mascarpone cake with meringue tuffs
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 5 Eggs (size M); 225 g Sugar; 1 pinch Salt; 150 g Flour; 2 TEASPOONS Baking Powder; 1 glass (270 g) Raspberry fruit spread (without seeds); 3 sheets Gelatine; 500 g Mascarpone; 500 g Low-fat curd; 1 package Vanillin sugar; 250 g Whipped cream; 50 g rose and white meringue tuffs; 50 g Raspberries; 7-10 Tbsp sugar pearls; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

5 Eggs (size M)
225 g Sugar
1 pinch Salt
150 g Flour
2 TEASPOONS Baking Powder
1 glass (270 g) Raspberry fruit spread (without seeds)
3 sheets Gelatine
500 g Mascarpone
500 g Low-fat curd
1 package Vanillin sugar
250 g Whipped cream
50 g rose and white meringue tuffs
50 g Raspberries
7-10 Tbsp sugar pearls
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg white with the whisk of the hand mixer until stiff. Add 125 g sugar and salt. Stir in the egg yolks one by one. Mix flour and baking powder, sieve onto the egg cream and fold in carefully. Fill the mixture into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 25 minutes. Let it cool down on a cake rack.
2
Remove the bottom from the mould. Remove the baking paper. Cut the cake twice horizontally. Place a cake ring around the lower cake base. Stir fruit spread until smooth. Spread half of it on the lower cake base, leaving a rim of about 1 cm free. Soak the gelatine in cold water. Stir mascarpone, quark, vanilla sugar and 100 g sugar until smooth. Squeeze the gelatine, dissolve carefully. Stir in 2-3 tablespoons of cream, then stir everything into the rest of the cream. Whip cream until stiff and fold in. Spread a good 1/4 of the cream on the base and smooth it down.
3
Place second shelf on top. Spread with the remaining fruit spread and a good 1/4 of the cream. Remove cake ring. Spread the cake with the remaining cream. Spread meringue tuffs on top. Chill for about 2 hours. Serve decorated with raspberries and possibly sugar pearls.