Raspberry Pie
Ingredients
- For the pastry
- 75 grams butter
- 50 grams sugar
- 1 egg yolk
- 150 grams Pastry flour
- dried Legume (for holding down the dough)
- For the filling and topping
- 12 sheets gelatin
- 800 grams Raspberries
- 400 grams Quark
- ½ tsp Lemon peel
- 100 grams sugar
- 250 grams Mascarpone
- 4 centiliters Raspberry liqueur
- 250 milliliters Whipped cream
- 1 packet red Pie glaze
- 2 Tbsps sugar (for casting)
- 40 grams slivered almonds
- 25 Chocolate leaves
Preparation steps
For the dough: Knead the cold butter with the sugar and the egg yolks. Knead into a smooth dough, adding a little cold water if necessary. Wrap the dough in plastic wrap and refrigerate about 1 hour.
Preheat the oven to 180°C convection (approximately 350°F). Line the springform pan with parchment paper.
Roll out the dough and line the bottom of the springform pan with it, forming an edge up the sides. Cover with parchment paper and distribute the dried beans on top. Bake for 20-25 minutes until golden brown. Remove from the oven, remove the beans and parchment paper and let cool in the pan.
Soak the gelatine in cold water. Rinse the raspberries and puree half of them finely. Pass the puree through a sieve. Stir in the quark, lemon zest, sugar and mascarpone. Dissolve the pressed gelatine in warm raspberry liqueur and stir in 2 tablespoons of the puree mixture. Stir in the remaining mixture and fold in the whipped heavy cream (up to about 5 tablespoons). Pour into the springform pan and refrigerate for at least 3 hours.
Prepare the glaze according to the package instructions. Spread the remaining raspberries on the cake. Place the cast over it and let it cool for about 30 minutes more. Toast the almonds in a pan without oil until golden brown and let cool. Carefully loosen the cake from the mold and sprinkle the top with the remaining cream. Decorate with chocolate flakes and almonds. Serve cut into pieces.
