Tipsy raspberry cake with cream cheese cream and crumbles

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the dough mix 300 g flour and baking powder. Knead flour mixture, 100 g sugar, salt, 150 g butter and egg yolk. For the crumbles, knead 100 g flour, 60 g sugar and 40 g butter into crumbles. Divide the dough into thirds and roll out round (approx. 24 cm Ø). Prick several times with a fork. Spread the crumbles evenly on the cake bases.

2. 2

   Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes each. Put the finished cake base in a cool place. For the cream, soak gelatine in cold water. Stir yoghurt, 50 g sugar, lime juice, raspberry brandy and cream cheese until smooth. Whip the cream until stiff. Dissolve the gelatine. Stir in 1 tbsp. cream and quickly stir into the rest of the cream. Fold in the cream. Chill the cream until it begins to set. Sort the raspberries.

3. 3

   Dissolve the gelatine. Stir in 1 tbsp. cream and quickly stir into the rest of the cream. Fold in the cream. Chill the cream until it begins to set. Sort the raspberries. Heat jam and pass through a sieve. Pour cream into a piping bag with a perforated spout (approx. 12 mm Ø). Spread the cream, raspberries and jam on 2 plates and place on top of each other. Break the remaining cake base into pieces, dust with icing sugar and spread on the top cake base. Put the cake in a cool place until the cream is firm

4. 4

   Heat jam and pass through a sieve. Pour cream into a piping bag with a perforated spout (approx. 12 mm Ø). Spread the cream, raspberries and jam on 2 plates and place on top of each other. Break the remaining cake base into pieces, dust with icing sugar and spread on the top cake base. Put the cake in a cool place until the cream is firm

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
440 kcal

CARBS
50 g

FATS
24 g

PROTEINS
6 g