Romantic Berry Cakes

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Romantic Berry Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
How healthy are the main ingredients?
almondRaspberryRaspberryPistachio

Ingredients

for
4
For the base
½ cup
¼ cup
ground almonds
2 tablespoons
1
¼ cup
½ cup
1 teaspoon
Vanilla sugar (or 1/4 tsp vanilla extract)
For the topping
4 sheets
1.333 cups
1 tablespoon
1 teaspoon
Vanilla sugar (or 1/4 tsp vanilla extract)
0.333 cup
low-fat Quark
1 tablespoon
cup
To garnish
4 tablespoons
16
1 tablespoon
Pistachio (chopped)
4
heart-shaped Baking pans

Preparation steps

1.
Mix all the ingredients for the base, divide into 4 portions and press evenly into the heart-shaped tins.
2.
Bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 15 minutes, then take out and leave to cool.
3.
Soak the gelatine in plenty of cold water. Puree the raspberries and push through a sieve. Mix the raspberry puree smoothly with the sugar, vanilla sugar, quark and lemon juice. Whip the cream until stiff.
4.
Squeeze out the gelatine, put into a small pan and dissolve over a low heat. Stir in a little of the raspberry quark to even up the temperatures and quickly stir the gelatine into the rest of the quark mixture.
5.
As soon as the mixture begins to set fold in the cream and spread the raspberry cream on the cooled hearts. Put into the refrigerator and leave to set for at least 1-2 hours.
6.
Meanwhile warm the raspberry jam and push through a sieve. Put into a freezer bag, cut off one small corner and decorate the cakes with a criss-cross design.
7.
Decorate with fresh raspberries and sugar hearts and serve sprinkled with pistachios.