Raspberry and quark cream cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost the berries. Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, adding 100 g sugar and 1 packet of vanilla sugar. Fold in the egg yolks one by one.

2. 2

   Sift flour, starch 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 approx. 15 minutes. Cool down.

3. 3

   Soak gelatine in cold water. Mash the berries, pass through a sieve. Mix with quark, 150 g sugar and 1 packet of vanilla sugar. Squeeze the gelatine and dissolve over low heat.

4. 4

   Stir in 3 tablespoons of cream and then stir into the rest of the cream. Whip 250 g cream until stiff and fold in.

5. 5

   Cut the sponge in half horizontally. Close a cake ring around the lower cake base. Spread the cream on top. Place the second cake layer on top. At least one cake ring.

6. 6

   Keep cool for 6 hours. Roast the almonds without fat until golden yellow. Cool down.

7. 7

   Whip 350 g cream until stiff. Pass the jelly through a sieve. At 2⁄3 lift the cream. Spread the cake with it. Press the almonds to the edge of the cake. Pour the rest of the cream into a piping bag with a small nozzle and use it to spray small flowers onto the cake.

8. 8

   Decorate with sweets and berries.

Nutrition Facts

KCAL
280 kcal

CARBS
27 g

FATS
16 g

PROTEINS
5 g