Raspberry cake with cream and chocolate

Ingredients

Directions

1. 1

   Defrost the raspberries. Put about 100 g of beautiful raspberries aside for decoration on a plate lined with kitchen paper. Finely puree the remaining raspberries with 3 tbsp. water and pass through a sieve. (Should result in approx. 270 g puree, if necessary fill up with water.) Mix 5-6 tbsp. milk, oil and egg. Mix flour, baking powder and 150 g sugar in a bowl. Add egg-oil mixture and raspberry puree to the flour mixture, mix briefly.

2. 2

   Pour the mixture into a greased springform pan (approx. 24 cm Ø) sprinkled with flour. Cover with aluminium foil and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 50-60 minutes (stick test!). Remove the base and let it cool down. Soak the gelatine. Remove the base from the pan and cut in half horizontally. Place a cake ring around the lower cake base. Mix quark, vanillin sugar, orange peel, 5 tablespoons milk and 100 g sugar well. Squeeze the gelatine, dissolve carefully and remove from the heat. Stir in 2-3 tbsp. quark mixture, stir everything back into the remaining quark mixture, refrigerate if necessary. As soon as the cream starts to gel, whip 300 g cream until stiff and fold in. Spread the quark cream on the lower cake base. Place the upper cake base on top, chill for approx. 5 hours.

3. 3

   Squeeze the gelatine, dissolve carefully and remove from the heat. Stir in 2-3 tbsp. quark mixture, stir everything back into the remaining quark mixture, refrigerate if necessary. As soon as the cream starts to gel, whip 300 g cream until stiff and fold in. Spread the quark cream on the lower cake base. Place the upper cake base on top, chill for approx. 5 hours. Mix 1 tbsp. sugar and cream stiffener. Whip 300 g cream until stiff, allowing the sugar mixture to trickle in. Spread the cream all around the cake, chill for about 1 hour. Decorate the middle of the cake with raspberries just before serving. Chop the chocolate, melt it over a warm water bath and put it in a piping bag. Cut off a small corner and decorate the cake with it

4. 4

   Mix 1 tbsp. sugar and cream stiffener. Whip 300 g cream until stiff, allowing the sugar mixture to trickle in. Spread the cream all around the cake, chill for about 1 hour. Decorate the middle of the cake with raspberries just before serving. Chop the chocolate, melt it over a warm water bath and put it in a piping bag. Cut off a small corner and decorate the cake with it

5. 5

   waiting time approx. 9 hours