As promised I’ll present you one of the cakes (or “Torten”) I baked for my Mum’s 50th birthday. A what a “Torte” it is…with raspberries (my absolutely favourite berries), light low-fat quark (I used this one) and still so sweet and creamy – a fruity dream! The sponge is fluffy and soft and not at all dry owing to the frozen raspberries.
To create this recipe I combined several recipes and my own ideas to find my perfect Himbeerquarktorte. And I came as close to perfection as I could, believe me!
Even though it will take you a bit of time, the recipe is not at all complicated and the result is definitely worth it! Why not bake this for one of your relatives’ of friends’ birthday? Or maybe because you’ve had a good day? Or because…well, actually I don’t think you even need to come up with a reason. Just do it! 😉
Himbeerquarktorte (Swiss Version of a Raspberry Cheesecake)
Preparation time: 45 minutes
Baking time: 20-25 minutes
Yield: one cake (“Torte”)
Ingredients for 1 cake (“Torte”) (8-inch round cake pan):
|Sponge: 4 eggs
1 pinch of salt
2 tbsp. warm water
zest of ½ lemon
20g ground almonds (sieved)
|Filling: 150g fresh raspberries
about 300g frozen raspberries
½ sachet vanilla sugar
350g low-fat quark
juice and zest of ½ lemon (washed)
6 gelatine sheets
2 dl cream
if you like: flaked almonds, dark couverture and/or fresh raspberries (for the decoration)
- Preheat the oven to 220°C. Line the base of an 8-inch round cake pan with baking parchment. Put the frozen raspberries into a medium size bowl. Add vanilla sugar to the frozen raspberries. Set aside.
- Separate the egg whites from the egg yolks. Put the egg yolks into a large bowl and put the egg whites into a medium sized bowl.
- Add sugar, one pinch of salt and warm water to the egg yolks. Whisk until light and fluffy. Add zest of 1/2 lemon. Set aside.
- Add a pinch of salt to the egg whites and whisk with an electric whisk until stiff. Put the whipped egg whites on top of the egg yolk-mixture.
- Sift the flour and ground almonds on top. Gently fold in and combine, trying to keep the volume.
- Pour the mixture into the cake pan and level into all the corners, smoothing the top with a palette knife if necessary.
- Bake for 20-25 minutes in the middle rack of the oven until golden brown on top. It might be advisable to cover the sponge with aluminium foil after about 15 minutes. Test whether the sponge is done using a knitting needle (or something similar).
- Take the sponge out of the oven and let it cool down covered by a kitchen towel. Remove the baking parchment and cut the cake horizontally into two layers using a knife and a thread (“Omas Fadentrick”).
- Put the bottom layer on a serving plate and cover it with the frozen raspberries. If they’ve already lost a bit of juice you can pour it over the sponge, too. Put the round ring (of the cake pan) around the sponge.
- Wash and dry the fresh raspberries. Blend and sieve.
- Mix the raspberry purrée with low-fat quark, sugar, 1 tbsp. of lemon juice and lemon zest.
- Prepare the gelatine sheets according to the manufacturer’s instructor. Combine with 2-3 tbsp. of the quark mixture first and afterwards with the entire quark mixture.
- Whip cream until stiff and fold in very carefully (don’t whisk!).
- Pour half of the raspberry quark mixture onto the first sponge layer. Cover with the second sponge layer and on top of that with the rest of the raspberry quark mixture.
- Put the „Torte“ for 2-3 hours into the fridge to let it cool and set.
- Decorate as you wish – for example with flaked almonds on the side, chocolate or fresh raspberries.
To get a printed version: Download the pdf.
(Both English and German versions available!)