Raspberry Quark Cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff. Whisk the egg yolks, 3 tbsp. water and 120 g sugar until creamy with the whisk of the hand mixer. Pour the beaten egg whites onto the egg yolk mixture. Sift flour and baking powder over it.

2. 2

   Carefully fold in the egg white and flour mixture. Put the dough into a greased springform pan (26 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.

3. 3

   Remove and let it cool down on a cake rack.

4. 4

   Soak the red gelatine in cold water. Select the raspberries, except for a few for decoration, puree and pass through a sieve. Mix the raspberry puree with 2 tbsp. sugar. Dissolve the gelatine and mix with the raspberry puree.

5. 5

   Soak the white gelatine in cold water. Mix quark, 150 g sugar, vanillin sugar and raspberry brandy. Whip 600 g cream until stiff. Dissolve gelatine. Stir in 5 tablespoons of the quark mixture, stir into the remaining quark.

6. 6

   Fold in the cream.

7. 7

   Carefully remove the base from the mould, place it on a cake plate and enclose it with a cake ring. Spread about half of the quark mixture on the base. Spread about half of the raspberry mixture on top and swirl in the quark mixture with a fork.

8. 8

   Add the rest of the quark mixture, add the rest of the raspberry mixture and swirl again. Chill the cake for at least 4 hours.

9. 9

   Whip 100 g cream until stiff, fill into a piping bag with a medium star-shaped spout. Carefully remove the cake from the ring and decorate with cream tuffs and the remaining raspberries.

Nutrition Facts

KCAL
290 kcal

CARBS
29 g

FATS
15 g

PROTEINS
9 g