John Myers
Ingredients for 1 servings:
- 1 cake base (Viennese base)
- 6 tsp, levelled gelatin, white ground
- 5 tbsp water, cold
- 750 g quark, low-fat
- ¼ liter of milk
- 1 lemon(s) (grated peel)
- 150 g sugar
- 1 tbsp lemon juice
- 2 tsp, levelled gelatin, white ground
- 300 g raspberries, fresh or frozen
- some powdered sugar
- ½ tsp gelatin, white ground
- 50 ml water
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes
very refreshing
Place a cake ring around the Viennese base. For the quark mixture, mix the gelatine with cold water in a small saucepan and let it sit for 10 minutes. Heat gently while stirring, but do not boil, until the gelatine has dissolved. Mix the quark with the milk, lemon zest, sugar and lemon juice, and slowly stir in the gelatine. For the fruit mixture, mix the gelatine with water as above and let it sit. Puree the raspberries (defrost frozen raspberries first) and sweeten with icing sugar if desired. Stir in the dissolved gelatine. Spread the quark mixture over the Viennese base. Put the raspberry mixture in the middle and fold in gently with a fork (like a marble cake). Refrigerate the cake for at least 3 hours. For the icing, mix the gelatine with water, dissolve it and spread it over the cake (it tastes good without icing too). This cake tastes really light and refreshing.
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