Choux pastry cake

  • 65 g Butter or margarine
  • 1 pinch salt
  • 150 g Flour
  • 5 eggs (size M)
  • 250 g frozen raspberries
  • 5 sheet white gelatine
  • 250 g Mascarpone
  • 250 g Lean quark
  • 1 Packet Vanillin sugar
  • juice of 1/2 lemon
  • 75 g Sugar
  • 2 (à 200 g) Mug of whipped cream
  • 100 ml egg liqueur
  • 1 EL Icing sugar
  • Lemon balm
90 minutes
Boil the fat and salt with 1/4 liter of water. Take the saucepan off the stove and pour in the flour all at once. Mix everything into a smooth dough. Put the pot back on the stove and burn the dough into a dumpling.
Take the pot off the stove again and stir an egg into the hot mixture. Gradually stir in the remaining eggs. Pour the dough into a piping bag with a perforated nozzle. Sprinkle two round bases (22 cm Ø) with the dough in a spiral shape onto baking paper.
Leave about 1 cm space inside the spiral so that the dough can rise. Bake the bases one after the other on a baking sheet in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 20 minutes.
Remove and let cool down. For the filling, defrost the raspberries in a bowl. Soak 3 sheets of gelatine in cold water. Mix the mascarpone, quark, vanillin sugar, lemon juice and sugar together.
Squeeze out the gelatine well and dissolve. Add a few spoons of mascarpone cream to the gelatine, stir well and add everything back to the mascarpone cream. Add raspberries and stir. Spread the cream on a base and put in a cool place.
Soak the remaining gelatine. Whip the cream. Squeeze out the gelatine and dissolve it. Add egg liqueur to the gelatin and stir. Stir gelatine into the cream. Spread eggnog cream on the raspberry cream.
Place the second base as a lid on the cake and press lightly. Sprinkle with powdered sugar and decorate with lemon balm. Chill until ready to serve. Makes about 16 pieces.
1 portion approx:
  • 300 kcal
  • 1260 kJ


Leave A Comment