Raspberry Cake with Quark Cream Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g butter, soft
- 220 g suar
- 350 g flour
- 1 packet baking powder
- 4 egg (s)
- 150 ml milk
For the cream:
- 500 g low-fat quark
- 2 tablespoon honey, liquid or soft
- 2 tablespoon lemon juice
- 500 g whipped cream
- 2 packs cream stabilizer
- 2 packs vanilla sugar
- 500 g raspberries, fresh or frozen, for toppin
For the cast:
- 250 g raspberries, fresh or frozen
- 2 packs cake topping
- 75 grams sugar
- 250 ml water
- possibly chocolate sprinkles to decorate
Print Recipe
Pin Recipe Instructions
- Process the first 6 ingredients into a batter, place in a baking sheet lined with baking paper, bake for 30 minutes at 170 ° C (top / bottom heat) and allow to cool. Hollow out the bottom with a tablespoon, leaving an edge of approx. 1 cm. Roughly chop the resulting crumbs in a bowl.
- In another bowl, mix the quark, honey and lemon juice with a fork. Whip the whipped cream with the cream stabilizer and vanilla sugar until stiff and fold into the quark. Spread the quark-cream mixture on the cake base. Spread 500 g of raspberries on top.
- Puree the remaining raspberries with 250 ml water and bring to the boil together with the cake topping and 75 g sugar while stirring. Let cool for 3 minutes and spread on the cake with a tablespoon.
- Then sprinkle the hollowed out crumbs on top and decorate with chocolate sprinkles if necessary. Chill for approx. 2 hours.
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