John Myers
Raspberry Cream Slices
The perfect raspberry cream slices recipe with a picture and simple step-by-step instructions.
- 3 Pc. Eggs
- 3 tablespoon Water hot
- 150 g Sugar
- 1 packet Vanilla sugar
- 1 teaspoon Baking powder
- 50 g Strength
- 100 g Sifted flour
- Filling:
- 500 g Quark lean
- 1 packet Frozen raspberries
- 0,25 liter Water
- 1 packet Raspberry jelly
- 4 tablespoon Sugar
- 400 g Whipped cream
- Completion:
- 2 tablespoon Sugar pearls
- Beat eggs, water, vanilla sugar & sugar for 10 minutes until creamy.
- Mix in the starch, baking powder & flour gently.
- Line the baking sheet with parchment paper. Pour in the dough and then bake for 12 minutes at 200 ° C. Let cool down
- 4th topping: thaw raspberries.
- Let the jelly soak in 1/4 liter of liquid for 10 minutes. Then dissolve and mix with the quark.
- Now stir in the raspberries, mix with a blender and then put in a cool place. When the mixture thickens, fold in 200 g of cream.
- Put the rest of the cream in a piping bag and place in the refrigerator. Can only be used when the mass is solid.
- I fold small aids (bars) out of aluminum foil so that the cream does not run down. I put them around the edge. First apply part of the cream, then put something in the refrigerator, then apply the rest.
- Spread the raspberry mixture on the floor. Cool the cake for 3 hours
- Pour cream into a piping bag, spray on tuffs. Now decorate them with raspberries or chocolate flakes, waffles or sugar pearls.
- Tip 11: The whole can also be used as a cake.
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