John Myers
Ingredients for 1 servings:
- 175 g sweets (Smarties)
- 100 g butter or margarine
- 75 g sugar
- 1 packet of vanilla sugar
- 2 eggs
- 125 g wheat flour
- 1 tsp, leveled baking powder
- 1 bag of jelly (raspberry flavor)
- 150 ml apple juice
- 75 g sugar
- 150 g raspberries (frozen)
- 200 g double cream cheese
- 125 g low-fat curd cheese
- 250 ml whipped cream
- 30 g powdered sugar
- 1 tsp apple juice
- some sweets (Smarties) for garnishing
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours
for children’s birthdays
To prepare, place 175g of chocolate chips in a freezer bag and roughly crush with a rolling pin. For the dough, beat the butter or margarine with a mixer on high speed. Gradually stir in the sugar and vanilla sugar. Beat until the mixture forms a thick batter. Gradually stir in the eggs. Mix the flour with the baking powder and stir in in portions. Finally, stir in 75g of the crushed chocolate chips. Pour the dough into a 26cm springform pan, smooth it out, and place in an oven preheated to 180°C (top/bottom heat) or 160°C (fan oven) or gas mark 2-3. Bake for 20 minutes. Remove the base from the pan and let it cool. For the topping, prepare the jelly with apple juice and sugar according to the package instructions. Fold in the frozen raspberries and let it cool. Mix the cream cheese with the quark and the remaining chocolate chips. Add the jelly. Whip the cream until stiff and fold in. Place the cake base on a plate and, using a melon baller, cut out 12 balls around the base, about 1 cm from the edge. Place a cake ring around the base, spread the jelly cream on top, and smooth it down. Place cake balls around the edge of the cake, pressing them in gently. Refrigerate the cake for 2-3 hours. Remove the cake ring and make a glaze from powdered sugar and apple juice. Cover the cake balls with this mixture and garnish with chocolate drops.
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