John Myers
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Pie Gnome: Raspberry Cheese Cream Cake
The perfect pie gnome: raspberry cheese cream cake recipe with a picture and simple step-by-step instructions.
Biskiutboden
- 2 Eggs separated
- 2 tablespoon Cold water
- 100 gr Sugar
- 0,5 packet Vanilla sugar
- 50 gr Food starch
- 50 gr Flour
- 1 Teaspoon (level) Baking powder
filling
- 120 gr Raspberries
- 1 packet Ground gelatin
- 250 gr Cream
- 250 gr Lowfat quark
- 1 tablespoon Lemon juice
- 50 gr Sugar
- 6 tablespoon Raspberry jelly or jam
- Beat the egg whites with the cold water until stiff. Stir in the sugar and vanilla sugar, add the egg yolk, briefly fold in. Mix cornstarch with flour and baking powder and fold in.
- Grease an 18 cm springform pan, pour in the sponge cake and bake in the preheated oven at 190 degrees for 35 minutes. let cool down. It is best to bake the day before.
- Cut the biscuit into 3 parts. Spread a layer of raspberry jelly or jam on the bottom floor, 2 floors on top.
- Whip the cream until stiff, set aside. Dissolve gelatine in water, mix quark, lemon juice and sugar. Stir in gelatine. Fold in the cream. Spread half of the cheese cream mixture on the base and spread the raspberries on top. Heat 4 tablespoons of raspberry jelly or jam until liquid. Spread over the raspberries and then spread the rest of the cheese cream on top, smooth out.
- In the refrigerator for 2 hours. Now cut the 3rd base into 8 pieces and place on the cake. Another 3 hours in the refrigerator. Dust with powdered sugar and serve.
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