Vanilla cream cake with raspberries

Name: Vanilla cream cake with raspberries
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g ground hazelnuts; 100 g Flour; 1 TEASPOON Baking Powder; 245 g + 1 tablespoon of sugar; 1 egg (size M); 65 g Butter; 550 g Raspberries; 6 sheets white gelatine; 3 (125 g each) Cup of vanilla yoghurt; 250 g Cream curd; 500 g Whipped cream; 7-10 Tbsp Lemon balm; 1 TEASPOON Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g ground hazelnuts
100 g Flour
1 TEASPOON Baking Powder
245 g + 1 tablespoon of sugar
1 egg (size M)
65 g Butter
550 g Raspberries
6 sheets white gelatine
3 (125 g each) Cup of vanilla yoghurt
250 g Cream curd
500 g Whipped cream
7-10 Tbsp Lemon balm
1 TEASPOON Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Knead nuts, flour, baking powder, 65 g sugar, egg and butter in flakes to a smooth dough. Roll out the dough to a circle (26 cm Ø) on a floured work surface. Place on a greased springform pan (26 cm Ø) and prick several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove from the oven, place on a cake rack and allow to cool. In the meantime, sort out the raspberries.
2
Soak gelatine in cold water. Mix yoghurt, quark and 180 g sugar. Squeeze out the gelatine and melt at low heat. Remove from the stove. Stir 1/3 of the yoghurt mass drop by drop into the gelatine. Run into the remaining yoghurt mass and stir in. Chill for about 5 minutes until the mass begins to gel. Whip cream until stiff and fold into the gelatine mass in portions. Remove the cake base from the springform pan, place on a cake plate and enclose firmly with a cake ring. Spread 450 g raspberries evenly on top, sprinkle with 1 tbsp sugar. Add the yoghurt cream mixture, spread loosely and chill for about 4 hours.
3
Run into the remaining yoghurt mass and stir in. Chill for about 5 minutes until the mass begins to gel. Whip cream until stiff and fold into the gelatine mass in portions. Remove the cake base from the springform pan, place on a cake plate and enclose firmly with a cake ring. Spread 450 g raspberries evenly on top, sprinkle with 1 tbsp sugar. Add the yoghurt cream mixture, spread loosely and chill for about 4 hours. Remove the cake from the cake ring. Decorate with remaining raspberries and lemon balm and dust with icing sugar
4
Waiting time approx. 5 hours