Raspberry cake with meringue

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Defrost frozen raspberries. Roast almonds in a pan without fat. Remove and chop finely. Chop 3 meringue shells finely. Coarsely chop the chocolate coating. Melt coconut oil and chocolate coating in a bowl over a warm water bath. Take them off and let them cool down. Mix almonds, meringue and chocolate coating well. Grease the bottom of a springform pan (approx. 20 cm Ø) with oil. Spread the meringue and chocolate mixture on the base and chill for approx. 30 minutes

2. 2

   Soak gelatine separately in cold water. Puree the defrosted raspberries and 1 tbsp. sugar and pass through a sieve. Mix mascarpone, 75 g sugar and quark. Remove 1/3 of the cream and mix with the raspberries. Squeeze 3 sheets of gelatine and dissolve in a small pot. Stir in 3 tbsp. raspberry cream, then stir into the rest of the cream. Chill the cream for about 15 minutes until it starts to gel

3. 3

   Squeeze out 2 sheets of gelatine and dissolve in a small pot. Stir in 2 tablespoons of cream, then stir into the remaining cream. Chill the cream for about 15 minutes until it starts to gel

4. 4

   Whip the cream until stiff. Fold half of the cream into the raspberry cream, the other half into the mascarpone cream. Pour cream in patches on the chocolate base and marble lightly with a wooden skewer. Put the cake in a cool place for about 4 hours

5. 5

   If the cake base does not come out of the mould, hold the cake base briefly over a warm hotplate. Cut the remaining meringue shells into small pieces. Sort the raspberries. Decorate cake with meringue and raspberries and serve immediately

6. 6

   waiting time approx. 4 1/4 hours

Nutrition Facts

KCAL
390 kcal

CARBS
27 g

FATS
26 g

PROTEINS
10 g