Flavorful Snack For Weight Loss

Cake with Raspberry Cream

Average: 3.7 (3 votes)
(3 votes)
Cake with Raspberry Cream

Cake with raspberry cream - A light summer enjoyment.

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Health Score:
60 / 100
40 min.
ready in 3 h. 40 min.
Ready in

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.

1 piece contains
(Percentage of daily recommendation)
Calorie177 kcal(8 %)
Protein7 g(7 %)
Fat8 g(7 %)
Carbohydrates18 g(12 %)
Sugar added11 g(44 %)
Roughage1.1 g(4 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0 mg(0 %)
Folate16 μg(5 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C6 mg(6 %)
Potassium97 mg(2 %)
Calcium47 mg(5 %)
Magnesium12 mg(4 %)
Iron0.5 mg(3 %)
Iodine25 μg(13 %)
Zinc0.3 mg(4 %)
Saturated fatty acids5 g
Uric acid6 mg
Cholesterol54 mg


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
How healthy are the main ingredients?
RaspberryMascarponesugarWhipped creameggsalt

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.