This cake is wonderful for every raspberry lover. Beautiful raspberries lay on a light quark-cream on top of a soft almond flavored cake. Unfortunately the raspberry season was very short here this year, but this cake would also taste great with blackberries or blueberries. Make sure to reserve enough time for cooling.
Raspberry Quark-Cream Cake
- makes one 26 cm (10-inch) round cake -
cake batter:
100 g butter, at room temperature
50 g powdered sugar
1 egg
50 g flour
50 g ground almonds
1 tsp. baking powder
quark-cream:
4 sheets gelatin
1 vanilla bean
50 ml milk
250 g quark (if not available you can use fromage blanc, or make quark yourself)
2 fresh egg whites
1 pinch of salt
50 g sugar
150 ml heavy cream
topping:
600 g fresh raspberries
50 g slivered almonds
about 150 g raspberry jelly
Preheat the oven to 160° C (350° F). Line a 21 cm (8-inch) round springform with parchment paper.
With a mixer whisk the butter and powdered sugar together for about 5 minutes until creamy. Add the egg and whisk for another minute. Then add the flour, almonds and baking powder and whisk until just combined. Fill the batter into the prepared springform pan and bake for about 20 minutes until golden brown. Let cool in the form on a wire rack.
To make the quark cream soak the gelatin in cold water. Split the vanilla bean lengthwise and scrape out the seeds. Heat the milk together with vanilla bean seeds and the pod. Take off the heat and stir in the gelatin until dissolved. Remove the vanilla pod. In a bowl whisk together the quark and the vanilla milk, until smooth.
In a different bowl whip the heavy cream until stiff. Then fold into the vanilla-quark cream. Also beat the egg whites with the salt until medium stiff peaks form. Continue beating while slowly adding the sugar. Also fold into the quark cream.
With a mixer whisk the butter and powdered sugar together for about 5 minutes until creamy. Add the egg and whisk for another minute. Then add the flour, almonds and baking powder and whisk until just combined. Fill the batter into the prepared springform pan and bake for about 20 minutes until golden brown. Let cool in the form on a wire rack.
To make the quark cream soak the gelatin in cold water. Split the vanilla bean lengthwise and scrape out the seeds. Heat the milk together with vanilla bean seeds and the pod. Take off the heat and stir in the gelatin until dissolved. Remove the vanilla pod. In a bowl whisk together the quark and the vanilla milk, until smooth.
In a different bowl whip the heavy cream until stiff. Then fold into the vanilla-quark cream. Also beat the egg whites with the salt until medium stiff peaks form. Continue beating while slowly adding the sugar. Also fold into the quark cream.
Remove the cake from the cake pan and put on a plate. Put a cake ring around the cake and fill the quark-cream evenly on top. Put in the fridge for about 3 hours.
In a pan over medium heat roast the slivered almonds until golden brown. Let cool.
Warm up the raspberry jelly, and let cool slightly. Arrange the raspberries on top of the cake. Then use a big spoon to drizzle the raspberry jelly on top of the raspberries. Let set for a moment, then remove the cake ring and press the slivered almonds on the side of the cake. Keep in the fridge until serving.
Enjoy and Guten Appetit!
