Layered Raspberry Cream Cake
- For the cake
- 8 eggs
- 200 grams sugar
- 200 grams Pastry flour
- 1 generous pinch Lemon peel
- 1 tsp Baking powder
- butter (for the springform pan)
- Pastry flour (for the springform pan)
- For the filling
- 250 grams Raspberries
- 200 grams Quark
- 100 grams Yogurt (0.1% fat)
- ½ lemon (juiced)
- 200 milliliters Whipped cream
- 100 grams sugar
- 4 centiliters Raspberry liqueur
- 8 sheets gelatin
For the cake, separate the eggs. Beat the egg whites until fluffy, gradually sprinkle in the sugar and continue beating until shiny and stiff. Add the lemon zest. Beat the egg yolks and fold in the whites. Sift the flour and baking powder over the top and gently fold into the egg mixture. Pour the batter into the buttered and floured springform pan and bake in a preheated oven at 180°C (approximately 350°F) for about 40-45 minutes. Check for doneness with a toothpick. Let cool slightly, remove from the pan and set aside to cool fully. Cut horizontally 3 times, forming 4 layers.
For the filling, soak the gelatin in cold water. Rinse and sort the raspberries and puree with the lemon juice. Stir the quark with yogurt, add the raspberry puree and sugar and continue stirring until smooth. Heat the liqueur and melt the drained gelatin in it. Stir in 2-3 tablespoons of the cream, then stir the raspberry mixture into the rest of the filling.
Whip the cream until stiff and fold into the filling. Spread about 1/3 of the cream on the first layer of the cake. Place the second layer and continue to layer the cake in this manner. Chill for 3 hours. Before serving, decorate with the meringues and serve dusted with powdered sugar.