John Myers
Ingredients for 1 servings:
- 100 g chocolate, whole milk
- 5 egg whites
- 200 g powdered sugar
- ½ tsp baking powder
- 200 g hazelnuts, ground
- 400 ml cream
- 2 packs of cream stiffener
- 4 packets of vanilla sugar
- 500 g quark
- 750 g raspberries (frozen)
- 1 pack of cake glaze
- n. B. water
- 2 tbsp pistachios or almonds, chopped
- Fat for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours
with quark and cream filling
Defrost the raspberries and reserve the juice, as you will need it later. Grease the base of a springform pan and preheat the oven to 180°C (top/bottom heat, fan: 160°C). Grate the chocolate and beat the egg whites until stiff. Mix the icing sugar with the baking powder and add to the beaten egg whites along with the ground hazelnuts and chocolate, and fold in lightly. Pour the mixture into the pan and smooth it down. Bake the base for about 30 minutes and let it cool for about 2 hours. Do not remove the pan! Whip the cream with the cream stiffener and vanilla sugar until stiff, fold into the quark and smooth it over the base. Sort the raspberries and spread it over the quark cream. Top up the reserved raspberry juice with enough water to make 250 ml of liquid for the glaze. Prepare the glaze with the raspberry juice according to the package instructions and pour it over the raspberry tart. Refrigerate for at least 1 hour before removing from the pan. If desired, decorate the cake with chopped pistachios or similar. Tip: The raspberries can also be replaced with strawberries, blueberries, etc.
Facebook Comments