Local Superfoods

Raspberry Cake

5
Average: 5 (3 votes)
(3 votes)
Raspberry Cake

Raspberry cake - This cake will add summer to the dinner table!

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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
301
calories
Calories

Healthy, because

Even smarter

Nutritional values

Not only do raspberries taste really good, they also protect our cells from free radical damage thanks to the antioxidants they contain. Almonds score points with lots of vegetable protein and plenty of vitamin E.

The cake can also be made vegetarian, i.e. without gelatine - you can then use vegetable agar-agar for thickening, for example. If you replace the raspberries with other fruit such as strawberries or mango cubes, you can always create new flavours.

1 piece contains
(Percentage of daily recommendation)
Calorie301 kcal(14 %)
Protein12 g(12 %)
Fat19 g(16 %)
Carbohydrates19 g(13 %)
Sugar added9 g(36 %)
Roughage4 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.5 mg(29 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate32 μg(11 %)
Pantothenic acid0.7 mg(12 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C17 mg(18 %)
Potassium277 mg(7 %)
Calcium100 mg(10 %)
Magnesium51 mg(17 %)
Iron1.2 mg(8 %)
Iodine5 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids8.4 g
Uric acid16 mg
Cholesterol34 mg

Ingredients

for
8
Ingredients
80 grams Cultured butter
80 grams Amaretti cookies
40 grams chopped almonds
500 grams large, ripe Raspberries
6 sheets white gelatin
400 grams Quark
1 tablespoon lemon juice
1 packet Vanilla sugar
3 tablespoons sugar (60 g)
2 tablespoons raspberry Brandy
150 milliliters Whipped cream
6 leaves mint
How healthy are the main ingredients?
almondRaspberrysugarWhipped creammint

Preparation steps

1.

Line a springform pan with a 20 cm (approximately 8 inch) diameter with baking paper. Melt butter in a pot and crumble in macaroons. Mix in almonds. Spread mixture evenly into bottom of springform pan and press down firmly. Refrigerate.

2.

In the meantime, rinse raspberries. Soak gelatin in cold water. Mix quark with lemon juice, vanilla sugar and sugar. Squeeze gelatin well and warm slightly to dissolve with raspberry brandy in a saucepan. Stir in 2 tablespoons of quark mixture and then pour back into quark mixture. Beat heavy cream until stiff and fold into mixture.

3.

Spread half of the raspberries on crust. Top with quark mixture and refrigerate for at least 2 hours.

4.

Rinse mint and shake dry. Once cake has set, remove springform ring, garnish with remaining raspberries and mint, slice and serve.