Raspberry Cake

Ingredients

• 75 g butter
• 50 g sugar
• 1 egg yolk
• 150 g flour
• dried beans (for blind baking)
• 12 sheets gelatin
• 800 g raspberries
• 400 g quark
• 0.5 tsp lemon zest
• 100 g sugar
• 250 g mascarpone
• 40 ml raspberry liqueur
• 250 ml Whipping Cream
• 1 packet red fondant glaze
• 2 tbsp sugar (for the glaze)
• 40 g almond slivers
• 25 chocolate flakes

Instructions

1. 1.

   For the dough, knead cold butter with sugar, add egg yolk, then fold in flour until a smooth dough forms. Add a little cold water if needed. Wrap dough in cling film and chill for about 1 hour.

2. 2.

   Preheat oven to 180°C fan. Line a springform pan with parchment paper.

3. 3.

   Roll out the dough, line the bottom of the pan and form a rim. Cover with parchment and spread dried beans on top. Bake for 20-25 minutes until golden brown. Remove from oven, discard parchment and beans, and let cool.

4. 4.

   For the filling, soak gelatin in cold water. Rinse raspberries and puree half finely. Strain through a sieve. Whisk quark, lemon zest, sugar, and mascarpone until smooth. Dissolve pressed gelatin in warm raspberry liqueur and fold into 2 tbsp of the cream mixture. Then stir into remaining cream and fold in whipped cream (leaving about 5 tbsp). Pour onto base and chill for at least 3 hours.

5. 5.

   For the topping, cook fondant glaze with sugar according to package instructions. Spread remaining raspberries over cake. Pour glaze over berries and let cool for another ~30 minutes. Toast almond slivers in a dry pan until golden brown and allow to cool. Carefully remove cake from pan and brush rim with leftover cream. Decorate with chocolate flakes and sprinkle almonds on top. Serve cut into pieces.