Raspberry and meringue cake with cream curd

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 7-10 Tbsp some + 65 g soft butter
  • 7-10 Tbsp some + 75 g flour
  • 2 Eggs (Gr. M)
  • 60 g + 100 g + 90 g sugar
  • 2 packages Vanilla sugar
  • 7-10 Tbsp Salt
  • 1 coated Tsp Baking Powder
  • 3 TABLESPOONS Milk
  • 1/2 TEASPOON Lemon juice
  • 5 sheets white gelatine
  • 250 g Whipped cream
  • 750 g cream quark (40 % fat)
  • 600 g Raspberries

Directions

  1. 1

    Grease a springform pan (26 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2).

  2. 2

    For the sponge mixture, separate the eggs and chill the egg white. Cream 65 g butter, 60 g sugar, 1 packet of vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the egg yolks one by one. Mix 75 g flour and baking powder and stir in briefly, alternating with the milk. Spread the dough into the form.

  3. 3

    Beat the egg whites and lemon juice with the whisks of the mixer until stiff, adding 100 g sugar. Spread the beaten egg whites loosely on the dough, leaving a rim about 1 cm wide. Bake in a hot oven for 20-25 minutes. Let the cake cool down.

  4. 4

    Soak gelatine in cold water. Whip the cream until stiff. Mix quark, 90 g sugar and 1 packet of vanilla sugar. Squeeze the gelatine and dissolve at very low heat. Stir in 5 tablespoons of quark mixture. Then stir into the remaining quark mixture and fold in the cream in portions. Place the cake on a cake plate and spread the quark mixture loosely on top. Chill for 12-15 minutes.

  5. 5

    In the meantime, pick the raspberries. Spread about half of them on the quark, but only so many that the mass is covered. Press down gently. Cover the cake and chill for at least 3 hours. Just before serving, spread the rest of the berries on top.

Nutrition Facts

KCAL
360 kcal
CARBS
32 g
FATS
20 g
PROTEINS
11 g