Sponge cake tower with raspberry quark filling
easy
45 mins
45 mins
Ingredients
- 3 Eggs (size M)
- 100 g + 2 tablespoons sugar
- 75 g Flour
- 30 g Cornstarch
- 1 coated Tsp Baking Powder
- 2-3 TABLESPOONS Almond liqueur
- 50 g Dark chocolate
- 150 g Raspberries
- 350 g Low-fat curd
- 1 package Vanillin sugar
- 1/2 packet (1 level teaspoon) Cream stabiliser
- 100 g Whipped cream
- baking paper
- 1 small freezer bag
Directions
- 1
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Stir in egg yolks. Mix flour, starch and baking powder, sieve over the mixture and fold in. Pour the mixture into a piping bag with a perforated spout.
- 2
Spray 6 spiral circles (approx. 10 cm Ø) each on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Remove the sponge cake and let it cool down. Remove the bases from the baking paper. Sprinkle some almond liqueur on 6 cake layers. Roughly chop the chocolate and melt in a bowl over a warm water bath. Put the chocolate in a small freezer bag and cut off a small corner. Decorate sponge cake bases spirally with chocolate. Sort the raspberries. Mix quark, vanillin sugar, cream setting agent and 2 tablespoons of sugar.
- 3
Put the chocolate in a small freezer bag and cut off a small corner. Decorate sponge cake bases spirally with chocolate. Sort the raspberries. Mix quark, vanillin sugar, cream setting agent and 2 tablespoons of sugar. Whip cream until stiff. Fold cream first, then raspberries into the quark. Spread the cream on the 6 soaked sponge cake bases and cover each with a 2nd base
- 4
Waiting time approx. 30 minutes
Nutrition Facts
360 kcal
46 g
12 g
14 g
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