🍰 Layered Raspberry Cream Cake on Cake Stand

Name: Layered Raspberry Cream Cake on Cake Stand
Total time: 30 min
Yield: 4 servings
Ingredients: 8 Eggs; 200 g Sugar; 200 g Flour; 1 pinch Lemon zest; 1 tsp Baking powder; Butter (for the springform pan); Flour (for the springform pan); 250 g Raspberries; 200 g Quark; 100 g Yogurt; 0.5 Lemon (juice); 200 ml Whipping cream; 100 g Sugar; 40 ml Raspberry liqueur; 8 sheets Gelatin; Meringue (pink and white); Powdered sugar

680 kcal · 30 min · 4 servings

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Ingredients

8 Eggs
200 g Sugar
200 g Flour
1 pinch Lemon zest
1 tsp Baking powder
Butter (for the springform pan)
Flour (for the springform pan)
250 g Raspberries
200 g Quark
100 g Yogurt
0.5 Lemon (juice)
200 ml Whipping cream
100 g Sugar
40 ml Raspberry liqueur
8 sheets Gelatin
Meringue (pink and white)
Powdered sugar

Instructions

1. Separate the eggs. Whip the egg whites until stiff.
2. Gradually stir the sugar into the egg whites.
3. Continue beating until the mixture is firm and glossy.
4. Add the lemon zest.
5. Mix flour and baking powder in a separate bowl.
6. Gently fold the flour mixture and the egg yolks into the egg whites alternately.
7. Do not stir the batter too vigorously.
8. Pour the batter into a buttered and floured pan (only the base).
9. Bake the base in the preheated oven at 180°C (350°F) for 40 to 45 minutes.
10. Perform the skewer test to check for doneness.
11. Remove the base from the oven and turn it out of the pan.
12. Allow the base to cool completely.
13. Turn the cooled base over.
14. Cut the base crosswise three times.
15. You should now have four equal layers.
16. Soak the gelatin in cold water.
17. Hull the raspberries.
18. Puree the raspberries with the lemon juice.
19. Stir quark, yogurt, raspberry puree, and sugar until smooth.
20. Warm the raspberry liqueur.
21. Squeeze out the soaked gelatin.
22. Dissolve the gelatin in the warm liqueur.
23. Set aside 2-3 tablespoons of the quark mixture.
24. Stir the gelatin mixture into the remaining quark mixture.
25. Mix everything thoroughly.
26. Whip the cream until stiff.
27. Fold the whipped cream into the quark mixture.
28. Spread about one-third of the cream onto the first layer.
29. Place the second layer on top.
30. Repeat the process with the remaining layers and cream.
31. Place the final layer on top as the lid.
32. Chill the cake in the refrigerator for at least 3 hours.
33. Decorate the finished cake with meringues as desired.
34. Dust the cake with powdered sugar before serving.

Nutrition per serving

kcal: 680
Protein: 10 g · Fett/Fat: 32 g · Carbs: 82 g