Layered Raspberry Cream Cake on Stand
A layered raspberry cream cake on a stand is a recipe with fresh ingredients from the custard cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 eggs
- 200 g sugar
- 200 g Flour
- 1 tsp lemon zest
- 1 tsp Baking powder
- butter (for the springform)
- Flour (for the springform)
- 250 g raspberries
- 200 g quark
- 100 g yogurt
- 0.5 lemon (juice)
- 200 ml whipping cream
- 100 g sugar
- 40 ml raspberry liqueur
- 8 sheets gelatin
- meringue (pink and white)
- powdered sugar
Instructions
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1.
Separate the eggs for the base. Beat the egg whites until stiff, gradually adding sugar to create a glossy, firm meringue. Fold in lemon zest. Combine flour and baking powder, then alternately fold into the meringue with the yolks, being careful not to stir too much. Pour the batter into a buttered and floured springform pan (bottom only) and bake at 180°C for about 40–45 minutes, checking with a toothpick. Remove from oven, invert onto a plate, let cool, then flip back, cut across three times to create four layers.
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2.
Soak gelatin in cold water. Puree raspberries with lemon juice. Mix quark with yogurt, raspberry puree, and sugar until smooth. Warm the raspberry liqueur and dissolve the pressed gelatin into it. Stir 2–3 tablespoons of this mixture into the cream base, then fold everything together. Fold in stiffly whipped cream. Spread about one‑third of the cream onto the first layer, place the second layer on top, and continue layering until the final layer is on top. Chill for at least three hours. Before serving, decorate with meringue as desired and dust with powdered sugar.
