Raspberry diaper cake

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 300 g frozen raspberries
  • 225 g Flour
  • 50 g Icing sugar
  • 75 g Butter
  • 1 Egg yolk (size M)
  • 3 Eggs (size M)
  • 225 g Sugar
  • 50 g Cornstarch
  • 1 heaped Tsp baking powder
  • 7 sheets Gelatine
  • 250 g Mascarpone
  • 500 g Low-fat curd
  • 2 packages Vanillin sugar
  • 200 g Raspberry Jam
  • 400 g Whipped cream
  • 50–75 g Marzipan raw mass
  • 7-10 Tbsp red, yellow and green food colouring
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Defrost raspberries at room temperature. Put 150 g flour, 25 g icing sugar, butter in pieces, egg yolks and 2 tbsp. cold water into a mixing bowl and knead into a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes.

  2. 2

    In the meantime, separate the eggs for the sponge cake. Beat the egg whites and 3 tbsp. water until stiff, adding 100 g sugar. Stir in egg yolks. Mix 75 g flour, starch and baking powder, sieve onto the egg foam and fold in carefully. Put the mixture on a baking tray (approx. 32 x 38 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Take out the sponge cake and turn out on a damp tea towel sprinkled with sugar. Carefully peel off the baking paper and beat the moist cloth over the edges of the dough. Let the sponge cake cool down.

  3. 3

    Grease a springform pan bottom (26 cm Ø). Roll out the short pastry on a floured work surface and place it on the springform pan. Close the edge of the springform pan around it. Prick the short pastry several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Let the shortcrust pastry base cool down a little, then remove from the base and lift onto a cake plate.

  4. 4

    Soak gelatine in cold water. Puree the raspberries and pass through a sieve. Mix mascarpone, quark, 1 packet of vanilla sugar, 125 g sugar and raspberry puree. Dissolve squeezed gelatine in a small pot. Stir in 4 tablespoons of raspberry cream, then stir into the remaining cream. Chill for about 15 minutes until the cream starts to gel. Warm up the jam, pass through a sieve and spread thinly on the sponge cake. Whip 200 g cream until stiff. Fold cream into the cream. Set aside 1/4 of the cream. Spread the rest of the cream evenly on the sponge cake. Place in a cool place and allow the cream to rise slightly.

  5. 5

    Cut the sponge cake crosswise into 5 equally wide strips. Carefully roll up the first strip and place it on the cut surface in the middle of the short pastry base. Wrap the remaining strips like a snail/ spiral. Place a cake ring firmly around the cake and spread the remaining cream on top. Chill the cake for at least 4 hours, preferably overnight.

  6. 6

    Knead marzipan and approx. 25 g icing sugar and divide into 4 parts. Colour 1/4 tender pink with food colouring, 1/4 strong pink, 1/4 yellow and 1/4 green. Cut out different sized flowers from the yellow and the two pink marzipan pieces. Form small leaves from the green marzipan.

  7. 7

    Whip 200 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the cake ring and spread the edge with cream. Decorate the surface with the marzipan flowers and leaves. Lift the cake onto a cake plate and refrigerate until serving.

Nutrition Facts

KCAL
400 kcal
CARBS
42 g
FATS
21 g
PROTEINS
10 g