Raspberry cream cheese cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cream fat and 100 g sugar. Separate the eggs. Gradually stir the egg yolks into the fat mass. Mix flour and cocoa and stir in briefly. Beat the egg whites until stiff, while letting the remaining sugar trickle in.

2. 2

   Fold the egg whites loosely into the dough. Grease a springform pan (26 cm Ø), fill in the dough and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 25 - 30 minutes.

3. 3

   Remove from the mould and let it cool down. For the cream, soak gelatine in cold water. Wash the lemons thoroughly, rub dry and grate the rind. Squeeze the juice. Separate the eggs. Mix lemon juice and zest, egg yolk, cream cheese and 100 g sugar.

4. 4

   Squeeze the gelatine, dissolve and stir into the cream cheese. Beat the egg whites until stiff, while letting the remaining sugar trickle in. Whip the cream until stiff as well. Stir the cream and egg whites loosely into the cream cheese mixture.

5. 5

   Place the cake or springform pan rim around the chocolate base and spread the cream cheese cream on top. Let it set in the fridge. In the meantime thaw the raspberries at room temperature. Remove 12 raspberries and freeze again.

6. 6

   Heat raspberries and 1/4 litre of water briefly, pass through a sieve and return to the pot with sugar and vanillin sugar. Bring to the boil again. Stir starch with a little water until smooth and add to the boiling puree.

7. 7

   Bring to the boil again briefly and set aside to cool. Spread lukewarm raspberry puree on the firm fresh cheese layer. Place a wreath of lemon balm leaves in the middle and immediately put back in the cooler.

8. 8

   To decorate, whip cream and sugar until stiff. Pour into a piping bag with star-shaped spout and squirt 12 cream tuffs onto the cake. Cut lemon slices into corners and decorate the tuffs with the raspberries and lemon corners.

9. 9

   Results in about 12 pieces.