🍽️ Two-Layer Quark Cake with Raspberries

Name: Two-Layer Quark Cake with Raspberries
Total time: 30 min
Yield: 4 servings
Ingredients: 2 eggs; 50 g sugar; 40 g flour; 10 g cocoa powder; 1 pinch baking powder; 200 g raspberries; 1 lemon (use juice and zest); 4 sheets gelatin; 2 eggs; 250 g quark (10 %); 100 ml whipping cream (approx. 25%); 100 g sugar; Garnish; raspberries; lemon zest; mint

151 kcal · 30 min · 4 servings

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Ingredients

2 eggs
50 g sugar
40 g flour
10 g cocoa powder
1 pinch baking powder
200 g raspberries
1 lemon (use juice and zest)
4 sheets gelatin
2 eggs
250 g quark (10 %)
100 ml whipping cream (approx. 25%)
100 g sugar
Garnish
raspberries
lemon zest
mint

Instructions

1. Separate the eggs. Carefully separate the yolks from the whites.
2. Whip the egg whites with the sugar until stiff.
3. Stir the egg yolks into the whipped egg white mixture.
4. Sift the flour, baking powder, and cocoa together.
5. Gently fold the dry ingredients into the egg mixture.
6. Line a springform pan with baking paper.
7. Secure the paper at the bottom with a few drops of water.
8. Pour the batter into the pan and smooth the surface.
9. Preheat the oven to 200 degrees Celsius with fan.
10. Bake the base for about 5 minutes.
11. Let the base cool down completely in the pan.
12. Remove the baking paper from the cooled base.
13. Place the base onto a baking sheet.
14. Place the springform ring back around the base.
15. Press the raspberries through a fine sieve.
16. Soak the gelatin in cold water.
17. Separate eggs again and separate the yolks from the whites.
18. Whip sugar, egg yolks, and quark until creamy.
19. Add half of the lemon juice and the lemon zest.
20. Whip the mixture until creamy again.
21. Whip the cream until stiff.
22. Fold the whipped cream into the quark mixture.
23. Squeeze the soaked gelatin.
24. Dissolve the gelatin in the remaining lemon juice with gentle heat.
25. Stir the gelatin solution into the quark cream.
26. Whip the egg whites until stiff.
27. Fold the egg whites into the quark cream.
28. Take half of the cream and spread it over the base.
29. Stir the raspberry puree into the remaining cream.
30. Spread the raspberry cream over the lemon layer.
31. Chill the cake in the refrigerator for at least 3 hours.
32. Cut the cake into slices.
33. Garnish with mint, fresh raspberries, and lemon zest.
34. Serve the cake.

Nutrition per serving

kcal: 151
Protein: 6 g · Fett/Fat: 6 g · Carbs: 18 g