Raspberry cake with white chocolate

Ingredients

Directions

1. 1

   Put flour, butter in pieces, salt, sugar, 2 tablespoons of water and egg in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes

2. 2

   Roll out the dough to a rectangle (approx. 11 x 35) on a floured work surface. Place the dough in a well-greased, floured rectangular tart tin with a lift-off base (10 x 34 cm), pressing the edges upwards. Place baking paper on the dough base and spread dried peas on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes without cover.

3. 3

   Roughly chop the chocolate and melt over a warm water bath. Remove and let cool for 5-10 minutes. Mix quark, cream cheese and liquid chocolate. Whip the cream with the whisk of the hand mixer until stiff. Fold the cream into the quark mixture

4. 4

   Remove the cake base from the oven, remove the dried peas and baking paper. Let the base cool down on a cake rack. Spread the chocolate cream on the cold base and refrigerate for at least 6 hours (preferably overnight)

5. 5

   Raspberries selected. Heat the jelly in a pot, take it down and let it cool down for about 5 minutes. Mix raspberries and jelly. Spread the raspberries over the cake just before serving

6. 6

   Picture 02: Dust cake with icing sugar

7. 7

   waiting time 6-12 hours