Cake with Raspberry Cream
Cake with raspberry cream - A light summer enjoyment.
Healthy, because
Even smarter
Nutritional values
Snack yourself young - with raspberries! This is where the antioxidants come into play. After all, they are an insider tip against unpopular signs of aging. Through their fight against free radicals, the power berries protect our skin and thus become an anti-aging booster.
Since raspberries do not come into contact with soil, washing is not necessary. Simply sort out any leaf debris and mouldy raspberries and dispose of them. If you still want to wash raspberries, you can carefully toss them in a bowl of water. Then place them loosely in a large sieve, drain and finally dry them on kitchen paper.
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 97 mg | (2 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 3 eggs
- 200 grams sugar
- 2 packets Vanilla sugar
- 80 grams Pastry flour
- 50 grams cornstarch
- 1 tsp Baking powder
- 1 pinch salt
- 7 sheets clear gelatin
- 400 grams Raspberries
- 2 Tbsps lemon juice
- 250 grams Quark
- 250 grams Mascarpone
- 150 milliliters Whipped cream
Preparation steps
Separate the eggs. Whip the egg yolks with half the sugar and 1 teaspoon vanilla sugar until fluffy. Sift together the flour, cornstarch and baking powder over the egg yolk mixture and stir to combine.
Whip the egg whites with salt until stiff and carefully fold into the batter. Evenly spread the batter on a parchment-lined baking sheet. bake at 200°C (fan oven 180 ° C; gas mark 3) (approximately 400°F) for 10-15 minutes. Remove and let cool.
Soak the gelatine in cold water. Rinse the berries and pat dry.
Combine half of the raspberries with remaining sugar and lemon juice in a blender and puree. Pass the raspberry puree through a fine sieve and mix with quark, mascarpone and remaining vanilla sugar.
Dissolve the gelatine in a saucepan over low heat. Add 2 tablespoons raspberry mixture to the gelatine and then mix with the rest.
Whip the cream until stiff and fold into the raspberry mixture. Set a few raspberries aside for the top of the cake. Sprinkle the remaining raspberries on the sponge cake. Spread with cream and refrigerate for at least 3 hours. Garnish with raspberries.
