John Myers
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Raspberry – Lavender – Pie
The perfect raspberry – lavender – pie recipe with a picture and simple step-by-step instructions.
For the biscuit base:
- 4 Eggs
- 120 g Sugar
- 1 packet Custard powder
- 100 g Flour
For the cake:
- 1 kg Quark
- 200 g Cream
- 100 ml Elderflower syrup
- 75 g Sugar
- 1 packet Cream pudding powder
- 1 packet Instant gelatin
- 1 tsp Dried lavender flowers
- 250 g Raspberries
- For the decoration:
- 1 tsp Dried lavender flowers
- 75 g Chopped pistachios
Biscuit ground:
- Separate the eggs. Beat the egg white until stiff, gradually pouring in the sugar.
- Beat the egg yolks and stir into the egg whites. Sieve the flour and pudding powder over it and fold in loosely.
- Pour the dough into a lightly greased springform pan (size 28), smooth it out and bake in a preheated oven at 200 ° C for about 15-20 minutes. Allow to cool in the mold.
Cake:
- Prepare the gelatine immediately according to the instructions on the package.
- Pull the quark, cream and elderflower syrup together until smooth.
- Add sugar, pudding powder and lavender flowers and stir in.
- Mix the prepared instant gelatine with the quark mixture.
- Carefully fold the raspberries (12 pieces aside for the decoration) into the quark mixture.
- Remove the biscuit base from the mold and place the springform rim around it again.
- Pour the raspberry quark mixture into the springform pan and smooth it out.
- Put the cake in the fridge overnight.
- Before serving, decorate the cake with the retained raspberries, chopped pistachios and lavender flowers.
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