Raspberry Cake
Raspberry cake - This cake will add summer to the dinner table!
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.
(Percentage of daily recommendation)
| Calorie | 301 kcal | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 277 mg | (7 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 34 mg |
Ingredients
- 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
Preparation steps
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.
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.
Spread half of the raspberries on crust. Top with quark mixture and refrigerate for at least 2 hours.
Rinse mint and shake dry. Once cake has set, remove springform ring, garnish with remaining raspberries and mint, slice and serve.
