Raspberry and Cream Cake

Ingredients

• 130 g flour
• 50 g sugar
• 30 g chopped almonds
• 2 tbsp cocoa powder
• 1 pinch salt
• 1 egg
• 100 g butter
• 8 sheets white gelatin
• 500 g ripe raspberries
• 500 g Low-fat quark
• 150 g sugar
• 20 ml raspberry liqueur
• 1 tbsp Lemon Juice
• 450 ml whipping cream
• lemon juice (for brushing)
• 100 g toasted almond flakes
• 2 tbsp chocolate shavings

Instructions

1. 1.

   Mix flour, sugar, almonds, cocoa and salt; sift onto a work surface, create a well in the center, crack the egg into it and distribute butter around the well. Quickly knead with hands into a smooth dough, shape into a ball and wrap in cling film for 30 minutes in the refrigerator.

2. 2.

   Preheat oven to 180°C (356°F) fan‑forced or conventional heat.

3. 3.

   Roll out dough on floured surface to fit the pan size and line a springform pan with parchment paper. Prick several times with a fork and bake in preheated oven for 20–25 minutes. Remove and cool.

4. 4.

   Soak gelatin sheets in cold water.

5. 5.

   Clean and rinse raspberries. Mix quark with sugar, raspberry liqueur and lemon juice. Dissolve gelatin in a pot until liquid, add 2 tbsp of the quark mixture, stir and fold into remaining quark. Whip cream to stiff peaks and fold in.

6. 6.

   Spread half the quark mixture on the base, top with half the raspberries leaving a 1.5 cm border, then spread remaining cream over the top. Chill for about 3 hours.

7. 7.

   Release cake from pan, brush rim with lemon juice and sprinkle toasted almond flakes. Arrange remaining raspberries on top and dust with chocolate shavings before serving.