Chrissi's Raspberry Dream

Ingredients for 6 servings:

• 150 g flour, type 550
• 2 tsp baking powder
• 1 pinch of salt
• ½ pack of vanilla sugar
• 125 g sugar
• 80 g butter, melted
• 2 m.-sized eggs
• 150 ml condensed milk (Milchmädchen)
• 250 ml condensed milk (Milchmädchen)
• 50 g butter
• 400 g quark (low-fat quark)
• 50 g desiccated coconut
• 1 tsp lemon(s) – zest, grated
• 6 sheets of white gelatin
• 1 kg raspberries, fresh
• 2 packs of cake glaze, clear
• 400 ml water
• 100 ml liqueur, crème de mûre (blackberry liqueur)
• 5 tbsp powdered sugar
• Fat, for the shape

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Information for a springform pan 26 cm ø

First, butter the springform pan well. Then line the base with baking paper. To do this, remove the rim of the springform pan and place a rectangular piece of baking paper over the base of the springform pan, ensuring that it overhangs on all sides. Smooth the paper onto the greased base to ensure the cake is nice and even. Now place the rim of the springform pan around the lined base (making sure that the baking paper stretches evenly!). Finally, use scissors to trim off any excess baking paper all around. Now preheat the oven to 225°C (top and bottom heat). For the base, mix the flour, baking powder, and salt in a mixing bowl. In a second bowl, beat the eggs with the sugar, vanilla sugar, and melted butter until frothy, then stir in the milk. Then, gradually fold the flour mixture into the egg and milk mixture with a whisk. Pour the batter into the prepared springform pan, smooth it out, and bake in the preheated oven for about 25-30 minutes (do the toothpick test!). After baking, let the cake cool briefly on a wire rack. Then loosen the edges – if necessary, run a knife between the edges and the base – remove the springform pan base, and let the cake base cool completely. Meanwhile, for the quark mixture, place the milkmaid and butter in a microwave-safe bowl and heat it in the microwave at 600 watts for about 3 minutes. Stir the mixture occasionally with a spoon, otherwise you’ll end up with a real mess in the microwave later because the mixture might “poof.” ;o) Next, stir the coconut flakes into the milkmaid mixture and let the whole thing cool. Then mix the quark with the lemon zest and the cooled milkmaid and coconut mixture. Soak the gelatin according to the package instructions and heat gently. Gradually stir about 3 tablespoons of the quark mixture into the dissolved gelatin, then mix the gelatin mixture into the quark, stirring constantly. Place the cooled cake base on a cake plate and enclose it in a cake ring. Pour the quark and milkmaid mixture onto the base, smoothing the surface. Refrigerate the cake for about 30 minutes, until the filling begins to set. Then sort the raspberries (never wash them!) and arrange them in a double layer on top of the quark filling. This works best if you arrange the raspberries in a ring from the outside in for the first layer, and then carefully fill the second layer. Make sure the raspberries form an even border. Prepare the cake glaze according to the package instructions, but add a mixture of water and blackberry liqueur and powdered sugar. Then bring to a boil briefly until it clears. Let it cool slightly, and then carefully spread it evenly over the raspberries using a tablespoon, starting from the center. It may seem like there’s too much glaze, but since we have a double layer of raspberries, it will hold the delicious fruits, so please use all of it. Finally, refrigerate the cake for about 2-3 hours.