Raspberry mascarpone cake with a chocolate crunchie base
- 250 g frozen raspberries
- Oil
- 50 g Dark chocolate couverture
- 75 g whole milk couverture
- 25 g Almond sticks
- 40 g Cornflakes
- 2 sheet white gelatine
- 150 g whipped cream
- 250 g Mascarpone
- 250 g low-fat quark
- 60 g Sugar + 1 tbsp sugar
- 2 packet Vanilla sugar
- 1⁄2 leveled teaspoon cornstarch
- 125 g fresh raspberries
60 minutes
simply
- 1.
- Put the frozen raspberries in a sieve over a bowl and allow to thaw (catching the juice).
- 2.
- Brush a cake plate with a little oil. Place a cake ring or the edge of a springform pan (18 cm Ø) on top. Roughly chop the entire couverture and melt it in a hot water bath. Take off the water bath.
- 3.
- Add the almonds and corn flakes and stir in well. Fill into the cake ring and press down as a base. Approx. Chill for 1 hour.
- 4.
- Soak gelatine in cold water. Whip the cream until stiff and chill. Mix the mascarpone, quark, 60 g sugar and vanilla sugar together. Squeeze out gelatine and dissolve over low heat. Stir in 3–4 tablespoons of mascarpone cream, then stir everything into the rest of the cream.
- 5.
- Fold in the cream. Briefly fold half of the raspberries into the cream. Put on the chocolate base and smooth out. Chill the cake for at least 4 hours, preferably overnight.
- 6.
- Puree the remaining thawed raspberries and collected juice and strain through a sieve. Bring the raspberry puree and 1 tbsp sugar to the boil. Mix the starch and 1 tbsp cold water until smooth. Stir into the boiling puree and simmer for at least 1 minute while stirring. Let cool down.
- 7.
- Pick fresh raspberries shortly before serving, wash and pat dry if necessary. Remove the cake from the cake ring. Spread the raspberries on the cake and drizzle with raspberry sauce. Cut the cake into pieces.
1 piece approx:
- 380 kcal
- 9 g protein
- 25 g fat
- 27 g carbohydrates
Leave A Comment