Raspberry Slice

Average: 0 (0 votes)
(0 votes)
Raspberry Slice
share Share
bookmark_border Copy URL
50 min.
ready in 4 h. 2 min.
Ready in


For the sponge
3 eggs
4 tablespoons hot water
90 grams sugar
100 grams Pastry flour
1 teaspoon Baking powder
For the filling
6 sheets gelatin
500 grams Quark
60 grams sugar
400 grams Whipped cream (at least 30% fat content)
10 grams Vanilla sugar (substitute sugar with 1 pinch of vanilla seeds)
For the garnish
50 grams Chocolate
powdered sugar (for dusting)
Kiwi sauce (for garnish)
mint (for garnish)
300 grams Raspberries
How healthy are the main ingredients?
Whipped creamRaspberrysugarsugarChocolateegg

Preparation steps


For the sponge: Preheat oven to 180°C (approximately 350°F).


Separate eggs and add yolks with water into a bowl, add egg whites into a second bowl. Add half the sugar to each bowl. Beat egg whites and sugar until stiff. Beat egg yolks with sugar and water until frothy. Mix flour with baking powder and stir into egg yolk mixture. Fold in egg whites and spread the mixture onto a baking sheet lined with parchment paper. Bake in preheated oven for about 12 minutes. Remove from oven, remove parchment paper and leave to cool.


For the filling: Soften gelatin in cold water. Combine quark with sugar until smooth. Beat cream with vanilla sugar until stiff. Squeeze out gelatin and dissolve in a small saucepan over low heat. Stir a small amount of quark into the gelatin and then stir quickly back into the quark mixture. Allow to gel and finally fold in whipped cream with raspberries. Cut sponge in half and place one half into a baking frame. Spread with quark cream filling, smooth and cover with second half of sponge. Chill at least 3 hours in a cool place.

For the garnish: Remove the baking frame, sprinkle with powdered sugar, cut into 9-12 pieces and serve garnished with chocolate curls and kiwi sauce.