John Myers
Ingredients for 1 servings:
- 2 eggs
- 125 g sugar
- 1 tbsp sour cream
- 60 g margarine, soft
- 1 packet of vanilla sugar
- 125 g flour
- ½ pack of baking powder
- 250 g mascarpone
- 250 g quark
- 1 packet of vanilla sugar
- 3 tbsp lemon juice
- 80 g sugar
- 600 g raspberries, frozen or fresh
- 2 packs of jelly, raspberry
- 500 ml water
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes
fruity-fresh
Beat the eggs and sugar until frothy. Add the sour cream, margarine, and vanilla sugar and continue stirring. Mix the flour and baking powder and stir in. Pour the batter into a greased springform pan and place in the oven. Bake at 180°C (convection oven) for approx. 15-20 minutes, until the cake is golden brown. Then let the cake cool in the springform pan. Mix the mascarpone, quark, vanilla sugar, lemon juice, and sugar until you have a smooth cream. Prepare the jelly according to the instructions, but use 250 ml of water per packet, which in this case is 500 ml. Let the jelly cool slightly. Now spread the cream on the cake. Arrange the raspberries on top and pour the jelly over the cake. Place the cake in the refrigerator for an hour, then serve. Note: If you are using fresh raspberries, it may take a little longer for the jelly to set.
Facebook Comments