Romantic Berry Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- For the base
- ½ cup flour
- ¼ cup ground almonds
- 2 Tbsps short Vermicelli
- 1 egg
- ¼ cup butter
- ½ cup powdered sugar
- lemon zest
- 1 tsp Vanilla sugar (or 1/4 tsp vanilla extract)
- For the topping
- 4 sheets red gelatin
- 1.333 cups Raspberries
- 1 Tbsp sugar
- 1 tsp Vanilla sugar (or 1/4 tsp vanilla extract)
- 0.333 cup low-fat Quark
- 1 Tbsp lemon juice
- ⅜ cup cream
- To garnish
- 4 Tbsps Raspberry jam
- 16 Raspberries
- 1 Tbsp Pistachio (chopped)
- sugar heart
- 4 heart-shaped Baking pans
Preparation steps
1.
Mix all the ingredients for the base, divide into 4 portions and press evenly into the heart-shaped tins.
2.
Bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 15 minutes, then take out and leave to cool.
3.
Soak the gelatine in plenty of cold water. Puree the raspberries and push through a sieve. Mix the raspberry puree smoothly with the sugar, vanilla sugar, quark and lemon juice. Whip the cream until stiff.
4.
Squeeze out the gelatine, put into a small pan and dissolve over a low heat. Stir in a little of the raspberry quark to even up the temperatures and quickly stir the gelatine into the rest of the quark mixture.
5.
As soon as the mixture begins to set fold in the cream and spread the raspberry cream on the cooled hearts. Put into the refrigerator and leave to set for at least 1-2 hours.
6.
Meanwhile warm the raspberry jam and push through a sieve. Put into a freezer bag, cut off one small corner and decorate the cakes with a criss-cross design.
7.
Decorate with fresh raspberries and sugar hearts and serve sprinkled with pistachios.
