Cloudy cheese cream cake

For 16 pieces
  • 300 g frozen raspberries
  • 3 Eggs (Gr. M)
  • 100 g + 175 g sugar
  • 1 P. vanilla sugar, salt
  • 100 g Flour
  • 1 TL baking powder
  • 10 sheet white gelatine
  • 1 kg Lean quark
  • juice of 1 lemon
  • 250 g + 400 g whipped cream
  • red food color
  • baking paper
  • Cake ring
  • piping bag
75 minutes
Let the raspberries thaw. Line the bottom of a springform pan (26 cm Ø) with baking paper. Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). Eggsseparate. Beat the egg white until stiff and add 100 g sugar, vanilla sugar and a pinch of salt.
Whisk the egg yolks, add to the egg whites and stir in on the highest setting for about 1 minute. Mix the flour and baking powder, sift into the egg mixture and fold in. Spread smoothly into the form. Bake in the hot oven for about 15 minutes.
Let cool down.
Remove the biscuit from the mold and cut in half horizontally. Place a cake ring around the bottom. Soak the gelatin. Puree the raspberries, strain through a fine sieve and refrigerate 2–3 tablespoons of raspberry puree.
Mix the rest of the puree, quark, lemon juice and 175 g sugar. Dissolve the gelatine and stir into the cream. Whip 250 g cream until stiff and fold in. Spread the cream on the bottom. Place the top floor on top.
Min. Chill for 6 hours, or better overnight.
Whip 400 g cream until stiff, halve the amount. Stir in the remaining raspberry puree under half. If you want the color to be stronger, stir in some food coloring. Remove the cake from the ring. Pour white cream into a piping bag without a nozzle.
Sprinkle large dots on the cake, leaving spaces in between. Pour raspberry cream into the piping bag. Inject into the gaps. Spread the cream with a spoon until it is cloudy.
1 piece approx:
  • 300 kcal
  • 13 g protein
  • 14 g fat
  • 28 g carbohydrates


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