Raspberry Cake

5 from 7 votes
Prep Time 40 mins
Total Time 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 41 kcal


For the ground:

  • 200 g Shortbread
  • 140 g Butter

For covering:

  • 400 g Cream
  • 250 g Quark, 20% fat content
  • 200 g Sugar
  • 1 packet Vanilla sugar
  • 1 Package with 2 bags Raspberry jelly
  • 300 g Raspberries frozen

Possibly for the decoration:

  • Raspberries
  • Cream


For the ground:

  • Finely crumble the biscuits.
  • Melt the butter and stir into the crumbled biscuits.
  • Place a cake ring approx. 26 cm in diameter on a cake plate and spread the biscuit mixture into it as a base. Chill the soil until it is ready to use.

For covering:

  • Prepare the 2 packets of jelly according to the instructions on the packet, but in only 200 ml of water and without sugar. Let the finished jelly cool, but it must not become solid.
  • Whip the cream until stiff.
  • Mix the quark, sugar and vanilla sugar together. Stir in the cooled jelly. Then fold in the cream.
  • Now stir the frozen raspberries (the raspberries should not be stuck together) into the curd mixture.
  • Now spread the topping quickly on the cake base, as the frozen raspberries will set the mixture very quickly. Place in the refrigerator for a few hours.

For covering:

  • Remove the cake ring and decorate the cake as you like, e.g. with cream tuffs and some raspberries.


  • The cake is also delicious with a sponge base.


Serving: 100gCalories: 41kcalCarbohydrates: 10g
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Written by John Myers

Professional Chef with 25 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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