Cake with Raspberries and Cream
- For cake base
- 130 grams Pastry flour
- 50 grams sugar
- 30 grams chopped almonds
- 2 tablespoons Cocoa
- 1 pinch salt
- 1 egg
- 100 grams butter
Mix the flour, sugar, nuts, cocoa and salt. Make a well in the center and fill with beaten eggs and chopped butter. Quickly knead with your hands into a smooth dough. Form into a disc, cover with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Place the dough on a floured surface roll out to the size of the baking pan. Line the baking pan with parchment paper. Use a fork to prick several times and bake for 20-25 minutes. Remove and let cool.
Soften the gelatin in cold water.
Clean the raspberries.
Combine the quark, sugar, raspberry liqueur and lemon juice.
Heat the gelatin and stir into the quark mixture. Whip the cream until stiff and fold into the quark mixture.
Spread half of the cream mixture on the cake base. Place half of the raspberries over the cream mixture, leaving a 1.5 cm (approximately 4 inches) wide edge. Evenly spread the remaining cream mixture over the raspberries. Refrigerate for 3 hours.
Loosen the cake from the mold. Brush the edge with lemon juice and sprinkle with almond slivers. Place the remaining raspberries on the cake surface and serve sprinkled with chocolate shavings.