Raspberry and cream cheese cake

Ingredients for 1 servings:

• 150 g flour
• 1 tsp baking powder
• 100 g butter, soft
• 75 g sugar
• 1 egg(s)
• 3 egg whites
• 80 g sugar
• 150 g hazelnuts, ground
• 2 packs of cake glaze, red
• 200 ml water
• 500 g raspberries, frozen or fresh
• 500 g quark
• 150 g sugar
• 500 ml cream
• 6 sheets of gelatin

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 15 minutes

the slightly different Little Red Riding Hood cake

First, make a dough from the flour, baking powder, butter, sugar, and egg. Knead all ingredients together and spread it into a 26cm springform pan. Bake the base at 180°C fan-assisted oven for about 15 minutes. Meanwhile, beat the three egg whites until stiff, fold in the sugar and hazelnuts, and also spread the mixture into a 26cm springform pan. Caution, the mixture is very sticky. Bake/dry this base at 180°C for about 15 minutes. Allow both bases to cool. Make one packet of cake glaze using only 200ml of water, but otherwise follow the instructions on the package, and stir in the thawed raspberries. Allow the whole thing to cool. Reserve the juice from the thawed raspberries. Place the dough base on a cake plate and attach a cake ring. Now spread the raspberry mixture over the cake base and place the nut base on top. Next comes the quark cream. To make this, whip the cream to stiff peaks. Beat the quark and sugar until fluffy. Soak the gelatin in cold water, squeeze it out lightly, and dissolve it in a small saucepan on the stove over medium heat. Remove the pan from the heat and gradually add the quark and sugar mixture to the pan and mix well. Then return the cream to the mixing bowl (let it cool briefly if necessary). Now fold in the whipped cream and spread the cheese mixture over the nut base. Refrigerate the cake for at least 3 hours. Make up the reserved raspberry juice with water to 250 ml and use this to prepare the second cake glaze according to the package instructions. Spread it on the cake by the tablespoon. Tip: It sounds complicated, but it’s actually quite simple and a perennial favorite at every birthday party. I’ve also stopped using the leaf gelatin and use instant gelatin, which you can stir into cold creams. It works wonderfully, but I wanted to share the original recipe here in memory of my mom. It was mostly just in her handwritten cookbook with measurements, so I hope I explained it in a way that was somewhat understandable.