Raspberry Filled Sponge Cage
Raspberry filled sponge cage - Delicate pastries, light cream and delicately sour fruits: a thoroughly seductive mix.
Healthy, because
Even smarter
Nutritional values
100 grams of raspberries contain 1 milligram of iron. This is not a dream value, but the high vitamin C content (25 milligrams per 100 grams) easily makes up for it. Because the vitamin C ensures that the body can use the iron from raspberries perfectly - great for blood formation and good oxygen transport in the blood!
If you follow a few tips, you can easily whip cream until stiff. In principle, you should store the whipped cream in the refrigerator and only take it out immediately before preparation. Pour the cold whipped cream into a tall container, first whipping on medium heat, then on the highest heat for two to three minutes.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 361 mg | (9 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 4 eggs
- 185 grams sugar
- 2 heaping Tbsps cornstarch (40 g)
- 75 grams Pastry flour
- 1 tsp Baking powder
- 40 grams ground almonds
- 500 grams Raspberries (Fresh or frozen)
- 3 Tbsps Red currant jelly
- 500 grams Quark
- 50 grams Yogurt (low-fat)
- 100 grams Dark couverture chocolate
- To taste
- powdered sugar
Preparation steps
For the batter: Separate eggs. Beat egg whites with 2 tablespoons cold water until stiff and sprinkle in 125 grams (approximately 2/3 cup) of sugar. Continue beating until the mixture is glossy and firm.
Whisk egg yolks and fold into the egg whites. Mix togther cornstarch, flour, baking powder and almonds well and fold in to the eggs. Place batter on a lined baking tray and bake in a preheated oven at 200°C (approximately 400°F) for 12-15 minutes.
Sprinkle a dishcloth with 10 g sugar. Flip the sponge cake out of the tray and onto the sugar. Pull the baking paper off the tray, use it to cover the cake and let cool.
Rinse fresh raspberries and pat dry or thaw frozen raspberries.
Halve cake sheet and cut one half into 10 equal pieces. Spread red currant jelly over the other cake sheet and place in a rectangular springform pan.
For the filling: Stir quark, yogurt and the remaining sugar until smooth. Finely grate chocolate and mix in. Set aside about 100 grams (about 1/2 cup) of cream.
Mix the remaining cream with 400 g (approximately 3/4 lb) raspberries, spread on the cake base in the pan, cover with the other half of the sponge cake and press lightly.
Garnish with the cream that was set aside, decorate with remaining raspberries and refrigerate for at least 1 hour.
Loosen from the frame, cut into 10 pieces and sprinkle with powdered sugar to taste.
