Tiramisu Raspberry Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 25 mins |
| Total Time | 4 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 egg (s), (size M)
- salt
- 150 grams sugar
- 1 packet vanilla sugar
- 75 g flour
- 20 g cocoa powder
- 1 teaspoon Baking powder
- 150 g raspberries, frozen
- 3 sheets gelatin
- 250 g mascarpone
- 100 g low-fat quark
- 200 g whipped cream
- 3 tablespoon grappa
- Fat and flour for the mold
- Cocoa powder, for dusting
Print Recipe
Pin Recipe Instructions
- Separate eggs. Beat the egg white, 2 tablespoons of water and a pinch of salt with the whisk of the hand mixer until stiff, sprinkling in 100 g of sugar and vanilla sugar. Stir in egg yolks one at a time. Mix the flour, 20 g cocoa and baking powder and fold in.
- Place the sponge cake in a greased loaf tin (approx. 25 cm length; 1.5 liters content) sprinkled with flour, spread smoothly. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-25 minutes, remove and allow to cool on a wire rack for approx. 15 minutes.
- Turn the biscuit out of the mold and let it cool for approx. 2 hours.
- In the meantime, let the raspberries thaw. Soak the gelatine in cold water. Mix the mascarpone, quark and 50 g sugar together. Whip the cream.
- Squeeze out the gelatine, dissolve it, stir in 2–3 tablespoons of mascarpone quark mixture, stir into the rest of the mixture. Fold in the cream. Set aside 200 g cream.
- Fold the raspberries into the rest of the cream.
- Thirds the biscuit horizontally. Drizzle each bottom with 1 tablespoon of grappa. Spread half of the cream on the bottom floor, cover with the next floor. Spread the rest of the cream on top, cover with the last floor.
- Pour the cream you have set aside into a piping bag with a large perforated nozzle (approx. 1 cm Ø) and squirt it onto the cake in a wave-like manner. Chill the cake for at least 1 hour.
- Dust with cocoa and cut into approx. 10 pieces.
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