Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 24 cm in diameter), base lined with baking paper
How it's done
Place the sugar, eggs, lemon zest and salt in a bowl, mix using the whisk on a mixer until the mixture becomes light and frothy. Carefully fold the flour into the mixture using a rubber spatula, transfer to the prepared tin.
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly. Remove the tin frame, turn the sponge out onto a cooling rack, remove the baking paper and leave to cool.
Mix the raspberries and sugar in a pan, bring to the boil. Reduce the heat, cover and simmer for approx. 3 mins. Remove the pan from the heat, leave to cool.
Clean the tin frame, place on a cake plate. Place the sponge inside, drizzle with the raspberry sauce.
Place the quark, sugar and vanilla sugar in a bowl, mix well. Dissolve the gelatine in the boiling water, combine with 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Whip the cream until stiff, then fold into the quark mixture. Spread the filling over the sponge base, cover and leave to set in the fridge for approx. 4 hrs.
Decorate the cake with the raspberries, dust with icing sugar.
|Shelf life:||Cover and keep in the fridge for approx. 2 days.|
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