Raspberry Quark Cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cream fat, 175 g sugar, 1 packet of vanilla sugar, eggs, lemon peel and juice. Mix flour and baking powder and stir in. Spread the sponge mixture into a greased springform pan (24 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 40 minutes.

2. 2

   Let it cool down. Soak gelatine in cold water. Heat 600 g raspberries and the remaining sugar slightly. Pass through a hair sieve and stir into the quark. Dissolve the gelatine, stir into the quark and chill.

3. 3

   Whip 200 g cream and remaining vanilla sugar until stiff. As soon as the quark cream begins to set, fold in the cream. Cut the cake base horizontally once. Place a cake ring around the bottom cake base and spread the cream on the base until smooth.

4. 4

   Knead the butter in pieces, sugar, flour, vanillin sugar and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Heat the dough in foil wic3 tbsp. olive oil in a very large pan, fry the garlic and chilli in it. Add broccoli and anchovies, steam for 1-2 minutes, season with salt and pepper. Remove 200 ml pasta water with a ladle. Deglaze broccoli with it, bring to the boil, add broccoli leaves and place on top and chill for about 1 hour. Whip the rest of the cream until stiff. Remove cake ring and spread 2/3 of the cream on the cake. Decorate the edge with chocolate flakes. Pour the rest of the cream into a piping bag with a star-shaped spout and spray curls onto the cake.

5. 5

   Decorate with remaining raspberries and balm leaves.