Raspberry quark cream cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost raspberries at room temperature. For the sponge cake, separate the eggs. Beat egg whites until stiff. Add 100 g sugar, 1 packet of vanilla sugar and salt. Stir in the egg yolks. Mix flour, starch and baking powder, sieve onto the egg cream and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Let cool down on a cake rack. Remove the base from the tin and cut in half horizontally. Place a cake ring around the lower cake base

2. 2

   Soak gelatine in cold water. Puree the raspberries and pass through a sieve. Mix raspberry puree with quark, 1 packet of vanillin sugar and 150 g sugar. Squeeze the gelatine, dissolve carefully. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Beat 250 g cream until stiff, fold into the cream

3. 3

   Spread the cream on the floor and smooth it down. Place the upper base on top and press down slightly. Chill for at least 6 hours, preferably overnight. Roast the flaked almonds in a pan without fat until golden brown. Let them cool down

4. 4

   Whip 350 g cream until stiff. Remove cake from the ring. Pour some cream into a piping bag with a perforated nozzle. Stir raspberry jelly until smooth. Stir into the remaining cream. Spread the cake with the raspberry cream. Press the almonds to the edge of the cake. Spray small blossoms on the cake, leaving the centre free. Decorate the flowers with jelly candies and raspberries. Keep cool until serving

5. 5

   waiting time approx. 8 hours

Nutrition Facts

KCAL
320 kcal

CARBS
27 g

FATS
16 g

PROTEINS
5 g