Heart-shaped raspberry cake💗
With recipe 📌
Whether it’s Valentine’s Day or Mother’s Day, this marbled batter with quark cream and fresh raspberries is guaranteed to make every heart beat faster.
INGREDIENTS
FOR THE BATTER
150 g soft butter
100 g sugar
1 pinch of salt
3 eggs
150 g flour
2 tsp baking powder
3 tbsp milk
1 tbsp baking cocoa
1 pack of vanilla sugar
a little butter for the mold
FOR CREAM & DECORATION
250 g low-fat quark
50 g sugar
1 pack of vanilla sugar
200 g whipped cream
1 pack of cream stiffener
350 g fresh raspberries
PREPARATION
1st step
Grease a heart-shaped springform pan (Ø approx. 24 cm). Preheat the oven to 180 degrees (fan oven: 160 degrees). Beat soft butter with sugar and salt until fluffy. Gradually add the eggs. Mix flour with baking powder and stir into the dough alternately with the milk. Pour half of the dough into the tin and smooth it out. Mix the remaining dough with cocoa and vanilla sugar and spread it over the light dough.
2nd step
Draw circles in the dough with a fork to create a marbled effect. Smooth it out again. Bake for approx. 25 minutes. Allow to cool completely. Loosen the edge with a knife, carefully remove the cake from the tin and place it on a cake plate. Clean the springform tin rim.
3rd step
For the cream, mix the quark with sugar and vanilla sugar. Beat the cream with the cream stiffener until stiff and fold it into the quark. Place the clean springform tin rim back around the cake. Spread the cream on the heart base in waves. Cover the surface with raspberries and chill until serving.
OUR TIP
Pre-bake the base
If you want to prepare the cake over several days, you can pre-bake the base and store it wrapped in foil for a few days or freeze it. Then simply prepare the cake as described.
