John Myers
Raspberry and Blueberry Cake
The perfect raspberry and blueberry cake recipe with a picture and simple step-by-step instructions.
- For the biscuit base
- 4 Eggs
- 4 El Hot water
- 175 g Sugar
- 1 P Vanilla sugar
- 200 g Flour
- 2 Tl Baking powder
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- For covering
- 250 g Quark
- 800 ml Cream
- 50 g Raspberry beverage powder
- 125 g Blueberries
- 4 P Cream stiffener
- 1 glass Raspberry or blueberry jam
- Chopped pistachios
- Decoration as you like
- For the biscuit dough, whip up eggs, sugar, vanilla sugar and hot water until a thick foam. Mix the flour with baking powder and carefully fold in. Pour the dough into a greased springform pan (26 cm) and bake at 180 degrees top-bottom heat for about 20 minutes, remove, on one Turn the cake plate out and let it cool down.
- Cut the cake base 1x horizontally and put a cake ring around.
- Brush the bottom with the jam. Wash the blueberries and allow to drain. 600 ml of cream with 3 cream stiffeners until stiff and mix in the powdered drink. In another bowl, mix the quark with the raspberry cream.
- Spread half of the cream and quark mixture on the bottom of the cake, add half of the blueberries.
- 2. Put the cake crust on top, brush with jam, sprinkle with the rest of the blueberries and cover with the rest of the cream for 2 hours in the refrigerator.
- Beat the 4th cream stiff with the 4th cream stiffener. Remove the cake ring (from here I failed to take pictures). Brush the edge with half of the cream and sprinkle with the pistachios. Pour the rest of the cream into a piping bag and decorate the cake on top and decorate as you wish.
- Place back in the refrigerator until ready to be eaten.
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