With our delicious recipe for a heavenly raspberry cake for Mother's Day, you too can make your mom very happy. 😍
Ingredients:
- 3 eggs
- 150 g sugar
- 1 pinch of salt
- 100 g flour
- 1 tsp baking powder
- 200 g cream, cold
- 2 sachets cream stiffener
- 500 g low-fat quark
- 20 g vanilla sugar, homemade
- 450 g raspberries
- 2 tbsp chocolate shavings
- Cake decoration "Mama" lettering
Preparation steps:
- Preheat the oven to 180°C. Line the springform base (20 cm) with baking paper.
- Insert the mixer attachment. Put the eggs into the mixing bowl and mix for 2 min./50°C/speed setting 3.5. Add 100 g sugar and salt and beat for 4 minutes/speed setting 3.5. Add the flour and baking powder and mix in for 4 seconds/speed setting 3.
- Pour the sponge mixture into the springform pan, bake for 25 minutes and leave to cool. During this time, rinse the mixing bowl and mixer attachment (grease-free) and continue with the recipe.
- Insert the mixer attachment. Pour the cold cream and cream stiffener into the cold mixing bowl and beat without the timer setting/speed setting 3. As soon as the noise of the cream changes while beating in the mixing bowl, continue beating on speed 2 until it is ready. Decant the whipped cream.
- Insert the mixer attachment. Put the quark, 50 g sugar and vanilla sugar into the mixing bowl and mix for 20 seconds/speed setting 3. Add the whipped cream and mix in for 15 seconds/speed setting 2 with the reverse button. Remove the mixer attachment and mix in 250 g raspberries with a spatula.
- Cut the sponge cake in half horizontally, place the bottom layer on a cake plate and place a cake ring around it. Spread half of the cream on the base and place the second base on top. Spread the rest of the cream over the top layer and place the cake in the fridge for 1 hour.
- Carefully loosen the cake ring with a sharp knife. Garnish the cake with the remaining 200 g raspberries and chocolate shavings and decorate with the lettering.
