Raspberry Cake

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Raspberry Cake
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1 hr 30 min.
ready in 3 h. 30 min.
Ready in


For the cake
175 grams Pastry flour
25 grams cornstarch
½ package Baking powder
200 grams butter
175 grams sugar
4 eggs
½ organic lemon
1 pinch salt
For the filling
300 grams Quark
100 grams Yogurt (0.1% fat)
250 milliliters Whipped cream
50 grams sugar
1 package Vanilla sugar
4 centiliters raspberry Brandy
250 grams Raspberries
5 sheets gelatin
For baking and garnishing
butter (for the baking pan)
Pastry flour (for the baking pan)
mint (for garnish)
powdered sugar (for dusting)
How healthy are the main ingredients?
RaspberryWhipped creamsugarsugaregglemon

Preparation steps


For the cake, beat the butter and sugar together until light and fluffy. Gradually beat in the eggs. Stir in salt and lemon zest. Stir together the cornstarch, baking powder and flour. Combine the wet and dry ingredients. 

Butter and flour the bundt pan. Pour the batter into the pan and bake in an oven preheated to 180°C (approximately 350°F) for 40 to 45 minutes. Remove from oven and let cool. Unmold and slice into three layers.


For the filling, soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Rinse the raspberries and set aside 12 raspberries.  


Mix together the quark, yogurt, sugar and vanilla sugar until smooth. Squeeze the gelatin and dissolve in warm raspberry liqueur. Stir some yogurt mixture into the gelatin, then stir the gelatin mixture into the remaining yogurt mixture. Whip the cream and fold in the yogurt mixture. 

Combine the raspberries and 2/3 of cream mixture. Evenly spread half of the raspberry cream on the first layer of cake. Top with a cake layer and press down gently. Evenly spread with the remaining raspberry cream. Top with the final cake layer and press gently. Fill a piping bag with the whipped cream mixture and pipe 12 rosettes on the cake edge. Top with the 12 reserved raspberries. Refrigerate for at least 2 hours. Dust with powdered sugar and garnish with mint. Serve sliced.