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🍰 Frau Holle Style Raspberry Cream Cake

314 kcal · 30 min · 4 servings

Ingredients

• Eggs 4 pcs.
• Sugar 250 g
• Salt pinch
• Tonka bean paste 1 tsp
• Sparkling water 200 ml
• Sunflower oil 200 ml
• Wheat flour, Type 405 400 g
• Baking powder 3 tsp
• Raspberries, frozen 500 g
• Cake glaze, red 3 packets
• Sour cherry nectar 100 ml
• Quark 40% fat in dry matter 250 g
• Icing sugar 60 g
• Vanilla extract 1 tsp
• Whipping cream 400 g
• San-apart 6.5 tsp
• Chocolate, white 50 g
• Coconut flakes 50 g

Instructions

1. 1. Preheat the oven to 170 degrees Celsius with top and bottom heat.
2. 2. Line a baking tray with baking paper.
3. 3. Place a cake ring with dimensions 32 x 27 cm on the tray.
4. 4. Whisk the eggs with 200 grams of sugar, a pinch of salt, and grated tonka bean for 4 to 5 minutes until white and creamy.
5. 5. Add the water and sunflower oil to the egg mixture and stir briefly.
6. 6. Mix the flour with the baking powder in a separate bowl.
7. 7. Fold the flour mixture into the egg mixture briefly until everything is combined.
8. 8. Pour the batter into the prepared mold and smooth it out.
9. 9. Bake the base in the preheated oven at 170 degrees for about 30 to 35 minutes.
10. 10. Perform the skewer test to check the baking time.
11. 11. Let the base cool down completely.
12. 12. Do not remove the cake ring while the base is cooling.
13. 13. Put the raspberries into a large pot.
14. 14. Warm the raspberries over medium heat.
15. 15. Mix the cake glaze powder with the cherry nectar and 50 grams of sugar.
16. 16. Pour the cake glaze mixture over the raspberries.
17. 17. Mash the fruit with a hand blender or potato masher.
18. 18. Bring the mixture to a boil.
19. 19. Simmer the raspberries for about 1 minute.
20. 20. Let the filling cool down briefly.
21. 21. Pour the filling onto the cooled base.
22. 22. Let the filling cool on the cake.
23. 23. Place the cake in the refrigerator.
24. 24. Mix the quark with the powdered sugar and vanilla extract.
25. 25. Pour the whipping cream slowly into the quark mixture.
26. 26. Whip the cream stiff using cream stabilizer.
27. 27. Spread the cream over the cold raspberry filling.
28. 28. Smooth the cream in waves or flat.
29. 29. Place the tray in the refrigerator for at least 1 hour, covered.
30. 30. Remove the cake ring from the cake.
31. 31. Remove the baking paper from under the cake.
32. 32. Cut the cake into even pieces.
33. 33. Shave the white chocolate into small curls using a vegetable peeler.
34. 34. Sprinkle the chocolate shavings and coconut flakes over the slices.
35. 35. Decorate the cake pieces as desired with fresh raspberries.

Nutrition per serving

• kcal: 314
• Protein: 5 g · Fett/Fat: 17 g · Carbs: 37 g