Yogurt Cream Raspberry Cake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
1
- Ingredients
- 20 edible Rose petal
- 1 egg white
- ½ cup granulated sugar (scant)
- For the dough
- 4 eggs (separated)
- ⅔ cup sugar
- 1 cup flour (scant)
- ½ cup Corn starch
- 1 tsp Baking powder
- ¼ cup butter (melted)
- For the filling
- 6 sheets gelatin
- 4 Tbsps raspberry schnapps
- ½ cup Quark (drained)
- 1 ⅔ cups Yogurt
- 5 Tbsps sugar
- 2 Tbsps lemon juice
- 1 cup cream (at least 30% fat, whipped)
- 3 ⅕ cups Raspberries (pureed)
- To garnish
- 1 ¾ ozs Chocolate (grated)
Preparation
Kitchen utensils
1 Peeler, 1 Cutting board, 1 Large knife, 1 Small knife, 2 Pots mit Deckel, 1 Small bowl, 1 Teaspoon, 1 Whisk, 1 Fork, 1 Measuring cups, 1 Sieve, 1 Wooden spoon
Preparation steps
1.
To make the rose petals, beat the egg white until foamy. Dip the rose petals in the egg white and place them on a bed of sugar. Sprinkle with sugar and dry in the oven at the lowest temperature.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a cake tin with greaseproof paper.
3.
Beat the egg yolks with the sugar and 2 tbsp warm water. Beat the egg whites with a pinch of salt until stiff and fold into the egg yolk mixture. Sieve the flour and cornflour into the mixture and carefully stir in. Add the butter and pour into the prepared cake tin.
4.
Bake for around 30 minutes until golden brown (test with a wooden stick). Remove from the oven, leave to cool and then cut in half so you have two cake bases.
5.
To make the filling, soften the gelatine in cold water. Then wring it out and dissolve in the warm schnapps.
6.
Mix together the quark, yogurt, sugar and lemon juice. Quickly stir in the dissolved gelatine and then fold in the cream.
7.
Chill half the mixture and stir the raspberry puree into the other half and spread on the lower cake base (use a cake ring for best results). Place other cake base on top and remove the ring.
8.
Spread the cake with the remaining cream and chill for 30 minutes. Served decorated with grated chocolate and the rose petals.
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