Raspberry cream cake

Raspberry cream cake


For 16 pieces:

4 eggs (size M)

1 pinch salt

160 g + 2 tbsp. sugar

1 sachet vanilla sugar

100 g flour

1 pinch of baking powder

6 sheets Gelatine

1 jar (450 g each) Darbo all natural jam raspberries

250 g low-fat quark cheese

100 g low-fat natural yoghurt

600 g whipped cream

150 g raspberries

30 g pistachio kernels for decoration


Baking paper

Disposable piping bag



Separate the yolks from the egg whites. Beat egg whites until thick, adding salt, 75 g sugar and vanilla sugar. Stir in egg yolks. Mix flour and baking powder, sieve onto egg cream and carefully knead in. Cover the bottom of a springform pan (26 cm Ø) with baking paper. Add in sponge cake mixture, smooth and sprinkle evenly with 2 tbsp. sugar. Bake in a preheated oven (electric oven: 175° C/ circulating air: 150° C/ gas: see manufacturer’s instructions) for 15-20 minutes. Let cool on a cake rack.

Soak the gelatine in cold water. Stir together half a jar of Darbo all natural raspberry jam (extra) with quark, yoghurt and 85 g sugar. Heat a quarter of the jam in a small pot. Squeeze out the gelatine, dissolve in the jam, and knead into the quark mixture. Put in the fridge until it begins to gel. Whip 250 g cream until thick and knead into the cream.

Divide the cake horizontally into halves. Spread the remaining jam on the bottom (up to 1 tbsp.) and enclose with a cake ring. Spread the quark cream mixture on top. Then place the lid on top. Refrigerate the cake overnight.

Whip 350 g cream until thick. Select the raspberries, remove the cake from the cake tin, and coat with 3/4 of the cream. Fill the rest of the cream into a piping bag with a star nozzle and garnish with tufts of cream. Decorate the centre with raspberries.


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