Raspberry Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,893 cal. | (185 %) | ||
| Protein | 153 g | (156 %) | ||
| Fat | 236 g | (203 %) | ||
| Carbohydrates | 278 g | (185 %) | ||
| Sugar added | 179 g | (716 %) | ||
| Roughage | 29.4 g | (98 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 7.7 μg | (39 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 62.9 μg | (105 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 3.5 mg | (318 %) | ||
| Niacin | 33.6 mg | (280 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 484 μg | (161 %) | ||
| Pantothenic acid | 10.1 mg | (168 %) | ||
| Biotin | 100.4 μg | (223 %) | ||
| Vitamin B₁₂ | 9.4 μg | (313 %) | ||
| Vitamin C | 223 mg | (235 %) | ||
| Potassium | 2,737 mg | (68 %) | ||
| Calcium | 1,313 mg | (131 %) | ||
| Magnesium | 313 mg | (104 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 137.9 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 1,096 mg | |||
| Complete sugar | 250 g |
Ingredients
- Ingredients
- 1 Round cake (for splitting) (finished product)
- 500 grams Raspberries
- 6 sheets gelatin
- 400 grams cream cheese
- 500 grams Quark
- 1 Vanilla bean
- 1 Orange (zest and juice)
- 100 grams sugar
- 200 milliliters Whipped cream
Preparation steps
Cut the biscuit base in half horizontally. Place one-half on the bottom of a spring form pan.
Set aside 200 grams (approximately 3/4 cup) of raspberries for garnish. Distribute the remaining raspberries on the bottom layer in the pan.
For the cream: Soak the gelatin in cold water until soft, about 10 minutes. Beat the cream cheese with the quark, vanilla, orange zest, orange juice, and sugar. Squeeze the excess water from the gelatin and melt in a small saucepan over low heat with 3-4 tablespoons of the cream cheese mixture. Stir the gelatin into the remaining cream cheese mixture. Whip the whipping cream until stiff and fold into the cream cheese mixture. Distribute about 2/3 of the cream over the raspberries and place the second biscuit base layer on top. Press lightly and cover with the remaining cream. Garnish with the raspberries and chill for at least 3 hours.
To serve, carefully remove the cake from the mold and sprinkle with grated chocolate. Garnish with mint leaves and cut into slices as desired.
