Raspberry Cake
Raspberry cake is a recipe with fresh ingredients from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 tbsp chocolate shavings
- Mint leaves
- 1 sponge cake base (pre-made)
- 500 g raspberries
- 6 sheets gelatin
- 400 g cream cheese
- 500 g quark (fresh cheese)
- 1 vanilla bean (pulp)
- 1 unprocessed orange (zest and juice)
- 100 g sugar
- 200 ml whipping cream
Instructions
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1.
Cut the sponge cake horizontally in half. Place the base around the springform rim. From the top, slice off the uppermost golden-brown crust layer thinly and horizontally; set aside for another use.
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2.
Rinse the raspberries (reserve about 200 g for garnish) and spread them on the base. Soak gelatin in cold water. Mix cream cheese with quark, vanilla pulp, orange zest, juice, and sugar. Squeeze out excess water from gelatin, warm it gently in a small saucepan until melted. Stir in 3-4 tbsp of the mixture and quickly fold into the remaining cream. Whip the cream stiffly and fold in. Spread about two-thirds of the cream over the berries and place the top layer on. Press lightly and spread with the remaining cream. Top with raspberries and chill for at least 3 hours.
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3.
To serve, carefully remove the cake from the mold and sprinkle chocolate shavings on top. Garnish with mint leaves.
