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Raspberry sponge cake

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Ingredients for 1 servings:

  • 2 eggs
  • 200 g sugar
  • 40 g flour
  • 40 g cornstarch
  • ½ tsp baking powder
  • 9 sheets of gelatin
  • 250 g yogurt (low-fat yogurt)
  • 250 g quark (low-fat quark)
  • 4 tbsp jam (raspberry)
  • 400 g raspberries
  • 2 packs of cake glaze, red
  • Almond(s), flakes
  • 2 tbsp water

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Preheat oven to 180°C. Separate eggs. Beat egg whites, 2 tablespoons of water, and 100g of sugar until stiff. Fold in egg yolks. Fold in flour, cornstarch, and baking powder. Bake in a 26cm springform pan for about 20 minutes. Soften gelatin. Mix together yogurt, quark, and the remaining sugar. Squeeze out gelatin, dissolve, and stir in. Halve sponge cake. Spread jam and cream on top, stack, and chill. Arrange berries on top and cover with glaze. Decorate the edges with almonds.

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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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