Raspberry twist cake

AUTHOR
Bo Carpenter
DIFFICULTY
not easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 1 kg frozen raspberries
  • 6 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 150 g + a little + 2 tablespoons + 200 g sugar
  • 1 package Vanilla sugar
  • 150 g Flour
  • 2 TEASPOONS Baking Powder
  • 2 Organic limes
  • 9 sheets Gelatine
  • 1 kg Edible quark (20 % fat)
  • 500 g Whipped cream
  • baking paper

Directions

  1. 1

    Defrost 750 g raspberries. Line a fat pan (deep baking tray; approx. 32 x 39 cm) with baking paper. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Separate the eggs for the sponge cake.

  2. 2

    Beat the egg whites and 1 pinch of salt with the whisks of the mixer until stiff, adding 150 g sugar and vanilla sugar. Stir in the egg yolks. Mix flour and baking powder, sieve onto the egg mixture and fold in.

  3. 3

    Spread the mixture evenly on the fat pan. Spread 250 g frozen raspberries on top. Bake in a hot oven for about 15 minutes. Take out and turn onto a tea towel sprinkled with a little sugar, carefully peel off the baking paper.

  4. 4

    Turn out the dough plate onto an oven rack and let it cool down.

  5. 5

    Wash a lime in hot water, dry and finely grate the peel. Squeeze both limes. Soak 7 leaves in cold water and separately 2 leaves of gelatine. Puree thawed raspberries, pass through a sieve.

  6. 6

    Weigh 200 g puree, mix with 2 tablespoons of sugar and set aside.

  7. 7

    Mix quark with the rest of the purée, 200 g sugar, lime zest and juice. Squeeze 7 sheets of gelatine. Dissolve carefully in a small pot at very low heat. Stir in 2 tbsp. cream, then stir everything into the rest of the cream.

  8. 8

    Whip cream until stiff, fold in. Squeeze out 2 sheets of gelatine, also dissolve and stir in 2 tbsp. of the purée that has been set aside, then stir everything into the rest of the purée. Chill both masses for 10-15 minutes.

  9. 9

    When the masses start to gel, stir again. Cut the dough sheet in half crosswise. Spread half of the quark cream on each half, leaving a small rim all around. Pour the raspberry puree onto the cream, pull through several times with a fork, so that streaks appear.

  10. 10

    Chill for at least 6 hours.

Nutrition Facts

KCAL
240 kcal
CARBS
27 g
FATS
10 g
PROTEINS
10 g