Raspberry Cream Cake

Ingredients

• 7 sheets gelatin
• 3 eggs
• 1 pinch salt
• 150 g raw cane sugar
• 1 Vanilla bean
• 80 g spelt whole‑grain flour
• 50 g cornstarch
• 1 tsp Baking powder
• 100 ml milk (3.5% fat)
• 400 g raspberries
• 2 tbsp lemon juice
• 250 g low‑fat quark
• 250 g mascarpone
• 150 ml whipping cream

Instructions

1. 1.

   Soak gelatin in cold water. Separate eggs. Beat egg whites with a pinch of salt into stiff peaks. Whisk yolks with 100 g sugar until fluffy. Split vanilla bean lengthwise and scrape out the seeds. Mix vanilla, flour, cornstarch and baking powder; sift over the yolk mixture and stir in milk.

2. 2.

   Fold beaten whites gently into the batter. Spread sponge batter evenly on a parchment‑lined tray. Bake in preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 10–15 minutes. Remove sponge, let cool, then transfer to a wire rack.

3. 3.

   For raspberry cream, strain and clean berries; puree half with lemon juice finely. Pass the purée through a fine sieve and mix with quark, mascarpone and remaining sugar. Squeeze out excess water from gelatin and warm in a saucepan (do not boil). Add 2 tbsp of the cream to the liquid gelatin, then stir into the rest of the cream.

4. 4.

   Whip cream until stiff and fold into raspberry mixture. Spread remaining raspberries, leaving seven aside for garnish, over sponge base; spread raspberry cream on top. Chill in refrigerator for at least 3 hours. Garnish with reserved berries before slicing and serving.