Raspberry twist cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost 750 g raspberries. Line a fat pan (deep baking tray; approx. 32 x 39 cm) with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Separate the eggs for the sponge cake.

2. 2

   Beat the egg whites and 1 pinch of salt with the whisks of the mixer until stiff, adding 150 g sugar and vanilla sugar. Stir in the egg yolks. Mix flour and baking powder, sieve onto the egg mixture and fold in.

3. 3

   Spread the mixture evenly on the fat pan. Spread 250 g frozen raspberries on top. Bake in a hot oven for about 15 minutes. Take out and turn onto a tea towel sprinkled with a little sugar, carefully peel off the baking paper.

4. 4

   Turn out the dough plate onto an oven rack and let it cool down.

5. 5

   Wash a lime in hot water, dry and finely grate the peel. Squeeze both limes. Soak 7 leaves in cold water and separately 2 leaves of gelatine. Puree thawed raspberries, pass through a sieve.

6. 6

   Weigh 200 g puree, mix with 2 tablespoons of sugar and set aside.

7. 7

   Mix quark with the rest of the purée, 200 g sugar, lime zest and juice. Squeeze 7 sheets of gelatine. Dissolve carefully in a small pot at very low heat. Stir in 2 tbsp. cream, then stir everything into the rest of the cream.

8. 8

   Whip cream until stiff, fold in. Squeeze out 2 sheets of gelatine, also dissolve and stir in 2 tbsp. of the purée that has been set aside, then stir everything into the rest of the purée. Chill both masses for 10-15 minutes.

9. 9

   When the masses start to gel, stir again. Cut the dough sheet in half crosswise. Spread half of the quark cream on each half, leaving a small rim all around. Pour the raspberry puree onto the cream, pull through several times with a fork, so that streaks appear.

10. 10

    Chill for at least 6 hours.

Nutrition Facts

KCAL
240 kcal

CARBS
27 g

FATS
10 g

PROTEINS
10 g