Raspberry quark cream cake

Name: Raspberry quark cream cake
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 125 g Butter; 200 g Ladyfingers; 400 g Raspberries; 250 g Whipped cream; 500 g Low-fat curd; 50 g + 2 tablespoons sugar; 1 package (40 g) Poudre pour sauce dessert "Saveur vanille" (sans cuisson); 1 package red glaze; 7-10 Tbsp Whipped cream and raspberries; 7-10 Tbsp Oil; 1 large freezer bag

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

125 g Butter
200 g Ladyfingers
400 g Raspberries
250 g Whipped cream
500 g Low-fat curd
50 g + 2 tablespoons sugar
1 package (40 g) Poudre pour sauce dessert "Saveur vanille" (sans cuisson)
1 package red glaze
7-10 Tbsp Whipped cream and raspberries
7-10 Tbsp Oil
1 large freezer bag

Directions

1
Spread the bottom of a square springform pan (24 x 24 cm) thinly with oil. Melt butter. Put the lady fingers in a large freezer bag and crush them finely with a rolling pin. Mix breadcrumbs and butter well and sprinkle evenly into the tin, except for 2-3 tbsp. Press to a smooth base and chill for about 15 minutes.
2
In the meantime, sort out the raspberries. Whip cream until stiff. Mix quark and 50 g sugar. Stir in sauce powder, add cream immediately and stir in. Spread about 1/3 vanilla quark on the crumb base immediately. Spread raspberries on top and cover with the remaining quark cream quickly. Mix cake glaze powder and 2 tbsp. sugar in a pot. Gradually stir in 1/4 litre of cold water. Bring to the boil while stirring and quickly spread on the quark cream.
3
Mix cake glaze powder and 2 tbsp. sugar in a pot. Gradually stir in 1/4 litre of cold water. Bring to the boil while stirring and quickly spread on the quark cream. Chill the cake for about 1 hour. Remove the cake from the springform pan and cut into pieces. Decorate as you like with a blob of whipped cream, raspberries and the remaining sponge crumbs
4
Waiting time 1 hour