John Myers
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Quark Yogurt Cake with Raspberries
The perfect quark yogurt cake with raspberries recipe with a picture and simple step-by-step instructions.
For the sponge dough
- 4 Eggs
- 60 g Sugar
- 100 g Food starch
- 100 g Flour
- 2 tsp Baking powder
- 4 tbsp Cold water
For the cream
- 250 g Lowfat quark
- 200 g Low fat yogurt
- 50 g Sugar
- Zest and juice of half a lemon
- 1 Pä Instant gelatin
- 1 cups Whipped cream
also
- 350 g Raspberries
- Raspberry jelly
- For the sponge cake, beat the egg white with the cold water and a pinch of salt until stiff. Stir in sugar. Briefly knock in the egg yolks. Mix and fold in flour, cornstarch and baking powder (carefully with a spatula). Pour into a mold (silicone 20 cm) and bake at 190 degrees circulating air for about 30 minutes. Let cool on wire rack.
- For the cream, mix the quark with the yogurt, stirring in sugar, lemon juice and zest. Whip the cream. Dissolve gelatine in a little water and stir in immediately. Fold in the cream.
- Divide the biscuit into 3 bases. Spread plenty of raspberry jelly on the bottom. Lay on the second floor. Spread half of the cream on. Spread about 2/3 of the raspberries on top, mix up the rest with 2 tablespoons of jelly and spread over the raspberries. Top up the rest of the cream. Place in the refrigerator for at least 2 hours.
- Cut the top base into 8 or 12 pieces of cake and carefully place on top. Cool for another 2-3 hours. Just delicious. I made everything with lactose-free products.
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