Raspberry Swirl Cake

Name: Raspberry Swirl Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 kg frozen raspberries; 6 Eggs (size M); 1 pinch Salt; 1 package Vanillin sugar; 350 g + 2 tablespoons sugar; 150 g Flour; 2 TEASPOONS Baking Powder; 9 sheets Gelatine; 1 kg Edible quark (20 % fat); 7-10 Tbsp grated peel of 1 lime; 7-10 Tbsp Juice of 2 limes; 500 g Whipped cream; 7-10 Tbsp Sugar; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

A maelstrom of excitement grips cake fans in view of this pretty beauty in pink with mild pink fruit purée swirls.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 kg frozen raspberries
6 Eggs (size M)
1 pinch Salt
1 package Vanillin sugar
350 g + 2 tablespoons sugar
150 g Flour
2 TEASPOONS Baking Powder
9 sheets Gelatine
1 kg Edible quark (20 % fat)
7-10 Tbsp grated peel of 1 lime
7-10 Tbsp Juice of 2 limes
500 g Whipped cream
7-10 Tbsp Sugar
baking paper

Directions

1
Defrost 750 g raspberries at room temperature. For the sponge cake, separate the eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt, vanillin sugar and 150 g sugar
2
Add the egg yolks and stir in. Mix flour and baking powder, sieve onto the egg mass and fold in. Line a baking tray (approx. 32 x 39 cm) with baking paper. Put the mixture on top and spread evenly.
3
Spread 250 g of frozen raspberries on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Then turn onto a tea towel sprinkled with sugar and carefully remove the baking paper.
4
Carefully turn back the dough sheet and let it cool down.
5
Mash the defrosted raspberries, pass through a sieve. Weigh 200 g puree, mix with 2 tbsp. sugar and set aside. Soak gelatine in cold water. Mix the quark with the remaining puree, 200 g sugar, lime zest and juice.
6
Squeeze 7 sheets of gelatine, dissolve carefully and mix with some curd cream, then stir everything into the rest of the cream. Whip cream until stiff and fold in. Put the cream in a cool place. Squeeze 2 sheets of gelatine, dissolve and stir into the mash that has been set aside.
7
Also chill.
8
When the masses start to gel, stir again each time. Cut the sponge in half once. Spread about half of the quark cream on each half, leaving a small rim around the outside.
9
Spill the raspberry puree on it and pull through several times with a fork. Chill for at least 6 hours. Cut into pieces and serve. Whipped cream is delicious with it.