Raspberry cake with white chocolate
very easy
35 mins
35 mins
Ingredients
- 200 g Flour
- 100 g soft butter
- 1 pinch Salt
- 30 g Sugar
- 1 egg (size M)
- 200 g white chocolate
- 150 g Low-fat curd
- 200 g Double cream cream cheese
- 200 g Whipped cream
- 250 g Raspberries
- 100 g Raspberry Jelly
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Cling film
- baking paper
- 7-10 Tbsp Dried peas
- 7-10 Tbsp Icing sugar
Directions
- 1
Put flour, butter in pieces, salt, sugar, 2 tablespoons of water and egg in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes
- 2
Roll out the dough to a rectangle (approx. 11 x 35) on a floured work surface. Place the dough in a well-greased, floured rectangular tart tin with a lift-off base (10 x 34 cm), pressing the edges upwards. Place baking paper on the dough base and spread dried peas on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes without cover.
- 3
Roughly chop the chocolate and melt over a warm water bath. Remove and let cool for 5-10 minutes. Mix quark, cream cheese and liquid chocolate. Whip the cream with the whisk of the hand mixer until stiff. Fold the cream into the quark mixture
- 4
Remove the cake base from the oven, remove the dried peas and baking paper. Let the base cool down on a cake rack. Spread the chocolate cream on the cold base and refrigerate for at least 6 hours (preferably overnight)
- 5
Raspberries selected. Heat the jelly in a pot, take it down and let it cool down for about 5 minutes. Mix raspberries and jelly. Spread the raspberries over the cake just before serving
- 6
Picture 02: Dust cake with icing sugar
- 7
waiting time 6-12 hours
Nutrition Facts
430 kcal
39 g
27 g
8 g
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