Raspberry Mascarpone Cake
easy
75 mins
75 mins
Ingredients
- 3 Eggs (Gr. M)
- 1 pinch Salt
- 100 g + 100 g sugar
- 100 g Flour
- 50 g Cornstarch
- 1 coated Tsp Baking Powder
- 100 g Hazelnut brittle
- 300 g frozen raspberries
- 3 sheets white gelatine
- 200 g + 250 g whipped cream
- 500 g Mascarpone (Italian cream cheese)
- 750 g Low-fat curd
- 1 package Dessert sauce powder "Vanilla flavor
- 7-10 Tbsp some icing sugar and balm
- baking paper
Directions
- 1
Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat the egg white until stiff, adding salt and 100 g sugar. Beat in the egg yolks one by one. Sift flour, starch and baking powder on top and fold in 80 g brittle. Brush into the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 25 minutes. Cooling down
- 2
Defrost the berries. Soak gelatine in cold water. Whip 200 g cream until stiff. Mix mascarpone, quark, sauce powder and 100 g sugar. Fold in the whipped cream immediately. Puree all but a few berries for decoration and pass through a sieve. Squeeze the gelatine, dissolve over a mild heat. Stir in raspberry puree by the spoonful. Halve the mascarpone cream. Fold the raspberry puree into one half of the cream
- 3
Cut the bottom in half horizontally. Place the cake ring around the bottom cake base. Spread raspberry cream on top. Place the 2nd cake layer on top. Spread light cream on it.
- 4
Chill for approx. 4 hours
- 5
Whip 250 g cream until stiff. Spread half of the cream on the edge of the cake, sprinkle with the rest of the brittle. Decorate the cake with the rest of the cream and raspberries etc.
Nutrition Facts
400 kcal
33 g
24 g
11 g
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