Raspberry Cream Cake

Average: 0 (0 votes)
(0 votes)
Raspberry Cream Cake
share Share
bookmark_border Copy URL
Health Score:
43 / 100
1 hr 30 min.

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie781 cal.(37 %)
Protein21 g(21 %)
Fat51 g(44 %)
Carbohydrates58 g(39 %)
Sugar added36 g(144 %)
Roughage4.7 g(16 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.2 μg(11 %)
Vitamin E3.7 mg(31 %)
Vitamin K10.5 μg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.2 mg(14 %)
Folate62 μg(21 %)
Pantothenic acid1.5 mg(25 %)
Biotin15.8 μg(35 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C20 mg(21 %)
Potassium440 mg(11 %)
Calcium206 mg(21 %)
Magnesium60 mg(20 %)
Iron1.9 mg(13 %)
Iodine11 μg(6 %)
Zinc1.6 mg(20 %)
Saturated fatty acids28.3 g
Uric acid24 mg
Cholesterol229 mg
Complete sugar46 g


For the sponge cake
30 grams candied orange
4 medium eggs
4 Tbsps hot water
150 grams sugar
1 packet Vanilla sugar
100 grams Pastry flour
50 grams finely ground almonds with shell and cornstarch
2 tsps Baking powder
60 grams melted, cooled butter
For the filling and topping
6 clear Gelatin sheet
600 grams Raspberries
100 grams sugar
1 packet Vanilla sugar
500 grams Quark
50 grams slivered almonds
How healthy are the main ingredients?

Preparation steps


For the sponge cake, dice the candied orange finely. Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with water, sugar and vanilla until foamy. Fold the egg whites into the yolk mixture. Sift the flour, cornstarch and baking powder over the eggs. Add the almonds and orange peel and fold everything together carefully. Finally, stir in the butter. Line the bottom of a springform pan (24 cm diameter) (approximately 9 inches) with parchment paper. Pour in the batter and smooth. Bake in a preheated oven at 180°C (approximately 350°F) (gas mark 2-3, fan: 160 degrees) for 25-30 minutes. Remove from the oven and cool for 10 minutes in the pan, then carefully remove, turn out onto a wire rack lined with parchment paper. Remove the paper from the bottom of the cake and leave to cool.


For the filling, soak the gelatin for 5 minutes in cold water. Rinse and sort the raspberries and puree 1/2. Melt the dripping wet gelatin in a saucepan over low heat. Stir together the sugar, vanilla sugar and quark. Fold in the gelatin. Whip the cream until stiff and fold in. Divide the mixture in half and fold the raspberry purée into 1/2.


Cut the sponge cake cut horizontally once. Lay the bottom layer on a plate. Place a cake ring around it. Spread the raspberry cream on the lower layer, then place the second on top and remove the cake ring.


Spread the white cream on the surface of the cake. Make small dents on the surface of the cake with a spoon and arrange the remaining raspberries on it. Refrigerate for about 1 hour. Meanwhile, toast the almonds in a dry pan. Before serving, decorate the edge of the cake with the almonds, slice and place on dessert plates.