Raspberry cake

Ingredients for 6 servings:

• 3 cake bases (sponge cake, each approx. 1cm high), homemade or bought
• 70 g jam (raspberry)
• 400 g raspberries (frozen)
• 200 g mascarpone
• 200 ml sweet cream
• 500 g yogurt (full-fat yogurt)
• 500 g quark
• 2 packets of vanilla sugar
• 75 g sugar
• n. B. Gelatin powder for 1800 ml liquid

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

summery fruity cake – quick to make with great effect

Spread the raspberry jam on one sponge cake layer and place a second layer on top. Place the thawed raspberries in a bowl with the vanilla sugar, sugar, mascarpone, yogurt, and quark and mix well with a hand mixer. This ensures the fruit is sufficiently crushed. In another bowl, whip the cream until stiff peaks form and then carefully fold it into the raspberry mixture. Dissolve the gelatine according to the package instructions and stir it into the mixture. Place a cake ring around the sponge cake and spread half of the raspberry mixture on top. Then place the third layer on top and spread the remaining raspberry mixture on top. Refrigerate the cake for about 2 hours and decorate as desired.