Raspberry cream cheese cake

  • 150 g Butter or margarine
  • 150 g Sugar
  • 2-3 Eggs (size M)
  • 150 g flour
  • 1 heaped tablespoons of cocoa powder
  • fat
  • 8 sheet white Gelatine
  • 2 untreated lemons
  • 2 Eggs (size M)
  • 1 pack (200 g) double cream cheese
  • 125 g Sugar
  • 200 g whipped cream
  • 2 packs (250 g each) frozen Raspberries
  • 100 g Sugar
  • 1 packet Vanillin-Sugar
  • 60 g Cornstarch
  • 8 Lemon balm leaves
  • 150 g whipped cream
  • 1 EL Sugar
  • 2 discs lemon
105 minutes
light
1.
fat and 100 Stir g sugar until frothy. Separate eggs. Gradually stir the egg yolks into the fat. Mix the flour and cocoa and stir in briefly. Beat the egg white until stiff, pouring in the remaining sugar.
2.
Fold the egg white loosely into the dough. Grease a springform pan (26 cm Ø), pour in the dough and smooth it out. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 25 - 30 minutes.
3.
Remove from the mold and allow to cool. Soak gelatine in cold water for the cream. Wash the lemons thoroughly, rub dry and rub the peel. Squeeze out the juice. Separate eggs. Mix together lemon juice and zest, egg yolk, cream cheese and 100 g sugar.
4.
Squeeze out the gelatine, dissolve it and stir into the cream cheese. Beat the egg white until stiff, pouring in the remaining sugar. Whip the cream until stiff too. Mix the cream and egg white loosely into the cream cheese cream.
5.
Place the edge of the cake or springform pan around the chocolate base and spread the cream cheese cream on top. Let it set in the refrigerator. In the meantime, let the raspberries thaw at room temperature. Remove and refreeze 12 raspberries beforehand.
6.
Briefly heat the raspberries and 1/4 liter of water, strain them through a sieve and put them back into the pan with the sugar and vanilla sugar. Bring to the boil again. Mix the cornstarch with a little water until smooth and stir into the boiling puree.
7.
Bring to the boil again briefly and set aside to cool. Spread lukewarm raspberry puree on the firm layer of cream cheese. Place a wreath of lemon balm leaves in the middle and immediately refrigerate again.
8.
Beat the cream and sugar until stiff to decorate. Pour into a piping bag with a star nozzle and squirt 12 cream tuffs onto the cake. Cut lemon wedges into corners and decorate the tuffs with the raspberries and lemon wedges.
9.
Makes about 12 pieces.
1 portion approx:
  • 480 kcal
  • 2010 kJ

0 Comments

Leave A Comment