Italian Raspberry Curd Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g biscuit (s) (Petit Beurre biscuits, alternatively Leibnitz shortbread biscuits)
- 100 g suar
- 130 g butter, liquid
- 500 g ricotta
- 250 g mascarpone
- 2 packs vanilla sugar (Bourbon vanilla)
- 85 grams sugar
- 4 large egg (s)
- 2 tablespoon lemon juice
- 250 g jam (raspberry)
- Raspberries for decoration
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- For the bottom, grind the biscuits in a cutter - or put them in a freezer bag and crumble them finely with a rolling pin. Place in a bowl with 100g sugar and mix. Add the melted butter to the crumbs and mix everything well. Line the bottom of a 26 cm diameter springform pan with baking paper and butter the edge, place the edge on the bottom. Put the biscuit mixture on the base and press down very well.
- For the topping, put the ricotta with mascarpone, vanilla sugar, 85 g sugar and lemon juice in a bowl and stir. Then whisk the eggs well and beat in. Spread the mixture on the prepared biscuit base.
- Bake the quark cake in the preheated oven at 180 ° C top / bottom heat (hot air: 160 ° C) on the second rack from the bottom for about 50 minutes. Take out and let cool.
- Heat the raspberry jam in a pan and pour over the cake. Chill for at least three hours before serving.
- Before slicing, decorate with raspberries as desired.
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