Gingerbread Raspberry Dessert in Glass
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g butter
- 75 grams sugar
- 2 small egg (s)
- 100 g flour
- 10 g cocoa
- 1 teaspoon, heaped baking powder
- 1 ½ teaspoon, heaped gingerbread spice
- 50 ml milk
- 200 g raspberries
- 90 g preservin suar
- 100 ml cream
- 0.5 ½ pack vanilla sugar
- 100 g yourt
- 40 grams sugar
- 100 g double cream cheese
- 100 g quark, 10% fat
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Mix 75 g sugar and butter together until frothy, gradually add the eggs. Mix the flour, cocoa, baking powder and gingerbread spice and stir in alternately with the milk. Pour the dough into a sprinform and bake for about 20 minutes. Let cool and remove from the mold.
- Thawed or washed, puree the raspberries and stir in the preserving sugar with a whisk for about 1 minute. Put the mixture in the refrigerator. Beat the cream with the vanilla sugar until stiff. Mix the yogurt, 40 g sugar, cream cheese and quark together. Fold in the whipped cream.
- Cut 8 circles out of the cake base with one of the glasses. Layer the cake circles, cream and raspberry sauce alternately in the glasses and decorate the dessert on top with some cake crumbs.
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