Cheese cream cake with raspberry pulp
- 300 g frozen raspberries
- 2 Eggs, 1 pinch of salt (Gr. M)
- 75 g + 50 g sugar
- 50 g flour, 25 g cornstarch
- 1 TL baking powder
- 500 g whipped cream
- 1 pack Cheese-cream cake cream
- 500 g Lean quark
- 1 packet clear cake topping
- Cream, pistachios, sugar or
- Jelly eggs u. Kiwi
- baking paper
75 minutes
light
- 1.
- Let the raspberries thaw. Line a springform pan (26 cm Ø) with baking paper on the bottom. Separate eggs. Beat the egg white, 2 tablespoons of cold water and salt until stiff, sprinkling in 75 g of sugar. Beat in the egg yolks one by one. Sift the flour, starch and baking powder on top and fold in. Brush into the mold. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes. Let cool down
- 2.
- Place a cake ring around the sponge cake. Whip the cream. Put the cream powder and decorative sugar (from the cake cream pack) in a bowl. Add 200 ml of cold water and with theMix the whisk well for about 1/2 minute. Stir in the quark in portions, then fold in the cream. Spread on the biscuit. Approx. Chill for 2 hours
- 3.
- Put the raspberries through a sieve. Fill up raspberry pulp with water to 1/4 l of liquid. Mix the icing powder and 50 g sugar. Mix with the raspberry mixture in a small saucepan and bring to the boil while stirring. Approx. Let cool for 2 minutes and spread over the cake from the center. Approx. Chill for 1 hour. Decorate the cake with cream tuffs, pistachios, sugar eggs and kiwi
1 piece approx:
- 230 kcal
- 960 kJ
- 7 g protein
- 11 g fat
- 24 g carbohydrates
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