John Myers
Ingredients for 1 servings:
- 150 g butter or margarine
- 150 g sugar
- 4 m.-sized eggs
- 200 g hazelnuts, ground
- 50 g almonds, chopped
- 1 tsp baking powder
- 2 tbsp cocoa powder
- Fat for the mold
- 200 g whipped cream
- 200 g low-fat curd cheese
- 200 g mascarpone
- 40 g powdered sugar
- 300 g raspberries, frozen, thawed
- 1 pack of cream stiffener
- 40 g powdered sugar
- 1 pack of cake glaze, red
- 2 tbsp sugar
- 250 ml water
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 15 minutes
flour-free, gluten-free, simple
For the pastry: Beat the butter or margarine with the sugar and eggs using a hand mixer until light and fluffy. Add the ground hazelnuts, chopped almonds, baking powder and cocoa powder and mix well. Pour the pastry into a greased pan and bake at 200°C for about 30-40 minutes. Let the base cool and then loosen it from the edges. For the cream: Whip the cream until stiff. Stir in the quark, mascarpone and powdered sugar. Spread the cream on the cold base. For the purée: Sprinkle the cream stiffener and powdered sugar over the thawed and drained raspberries and puree using a hand blender, ideally. Then spread the purée over the cream. For the glaze: Bring the red cake glaze to a boil with 2 tablespoons of sugar and 250 ml of water, as described on the back of the packet, and spread it over the purée. Then chill the cake. The cake can be made the day before and left to stand overnight, then the base will be nice and moist.
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