Cream Cheese Cake with Raspberries
- For the cake
- 5 eggs
- 120 grams sugar
- 1 pinch salt
- 75 grams Pastry flour
- 50 ground Hazelnuts
- 2 tablespoons cornstarch
- 1 teaspoon Baking powder
For the cake: Preheat the oven to 200°C (approximately 395°F) upper and lower heat.
Separate the eggs. Beat the yolks with half of the sugar until white and fluffy. In a seperate bowl, beat the egg whites with the salt until stiff, add the remaining sugar and beat until stiff again. Mix the flour with the nuts, the cornstarch and the baking powder. In alternating batches with the beaten egg whites, incorporate the dry ingredients into the egg yolk mixture. Line a baking sheet with parchment paper and set the baking frame on it. Pour in the batter in an even and smooth layer. Bake in the preheated oven until golden brown, about 20 minutes (or until a toothpick inserted comes out clean). Remove from the oven and let cool. Then loosen around the edges of the mold with a knife and gently remove the mold. Cut the cake in half horizontally.
For the filling: Place about half of the raspberries aside for garnish. Finely zest the lemon peel. Soften the gelatin in cold water. Then squeeze out the excess water and place in a small saucepan with the raspberry liqueur. Warm over medium-low heat just until the gelatin has melted. Mix the cream cheese with the quark, the lemon zest and juice and powdered sugar until smooth. Stir 4 to 5 tablespoons into the dissolved gelatin. Then fold it into the remaining cream cheese. In a seperate bowl, beat the heavy cream until stiff and fold into the cream cheese mixture. Then gently fold in the candied orange, candied lemon and raspberries. Spoon about 2/3 of the filling over the bottom layer of the cake. Add the top layer and then spread the remaining filling over the top in a thin layer. Garnish with the remaining raspberries. Refrigerate for a minimum of 4 hours before serving.
Cut the cake into 9 pieces and serve dusted with powdered sugar.