Raspberry fan cake

Name: Raspberry fan cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1 pack of (450 g, 6 slices) deep-frozen puff pastry; 125 g Raspberries (fresh or frozen); 75 g Dark chocolate; 200 g Whipped cream; 250 g Mascarpone (Italian cream cheese); 250 Low-fat curd; 50 g Sugar; 1 package Vanillin sugar; 1 TABLESPOON Icing sugar; 1/2 TABLESPOON Cocoa powder; 1 TABLESPOON crushed pistachio kernels

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1 pack of (450 g, 6 slices) deep-frozen puff pastry
125 g Raspberries (fresh or frozen)
75 g Dark chocolate
200 g Whipped cream
250 g Mascarpone (Italian cream cheese)
250 Low-fat curd
50 g Sugar
1 package Vanillin sugar
1 TABLESPOON Icing sugar
1/2 TABLESPOON Cocoa powder
1 TABLESPOON crushed pistachio kernels

Directions

1
Place puff pastry slices next to each other on the work surface and allow to defrost. Place two slices on top of each other and roll them out thin enough to cut out a circle of approx. 26 cm Ø (using a springform pan). Prick the base several times with a fork and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Let them cool down. Sort the raspberries.
2
Chop the chocolate. Whip cream until stiff. Cream mascarpone, quark, sugar and vanilla sugar. Fold in cream and chocolate. Spread half of the cream on a cake base. Sprinkle with half of the raspberries. Place the second cake layer on top and press down gently. Spread the rest of the cream and raspberries on top. Sprinkle the last cake layer with icing sugar, cocoa and finely chopped pistachios and cut into 8 compartments.
3
Sprinkle with half of the raspberries. Place the second cake layer on top and press down gently. Spread the rest of the cream and raspberries on top. Sprinkle the last cake layer with icing sugar, cocoa and finely chopped pistachios and cut into 8 compartments. Decorate the cake with it. Makes about 12 pieces