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Raspberry cake

updated

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Ingredients for 1 servings:

  • 4 eggs
  • 450 g sugar
  • 6 tbsp flour
  • 200 g hazelnuts, ground
  • ½ pack of baking powder
  • 500 g quark
  • 2 packs of gelatin
  • 2 cups of cream
  • 600 g raspberries, frozen
  • 2 packs of cake glaze, red

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

with hazelnut base and quark cream

For the batter, beat the eggs and 200g of sugar until frothy. Add the hazelnuts, flour, and baking powder and knead into a smooth batter. Bake at 200°C (180°C fan-assisted oven) for about 15 minutes and let cool. Prepare the gelatine according to the instructions and whip the cream until stiff. Combine the quark with the remaining sugar, carefully add the gelatine, and fold in the cream. Spread the quark and cream mixture on the cold base and spread the frozen raspberries on top. Prepare the glaze according to the instructions, spread it over the raspberries, and chill the cake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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