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Raspberry Layer Cake

Raspberry Layer Cake

When I was a child Walt Disney’s “Alice’s Adventures in Wonderland” was one of my favorite movies. I guess everybody knows the story about this little tough girl and her journey through a fantastic world full of lovely and less lovely creatures. And one of my favorite scene of this movie is the mad tea party with the March Hare and the Mad Hatter. Probably I developed really early a weakness for tea and lovely looking crockery (have you ever recognized all the beautiful tea pots?). But what I loved more was the fact they are celebrating their unbirthday. I mean what a beautiful idea to celebrate everyday of your life like it’s your birthday. And well, why don’t having, maybe not everyday, but more often a birthday worthy layer cake? By the way, this raspberry layer cake is without refined sugar and so light that you can even have everyday one big piece without (or almost) any guilt feelings 😉

Raspberry Layer Cake

Raspberry Layer Cake
 
8 servings
Ingredients
sponge cake:
  • 3 eggs, seperated
  • 120 g whole spelt flour
  • 75 g coconut or raw cane sugar
  • 5 g baking powder
filling and frosting:
  • 250-300 g raspberries (frozen or fresh)
  • 150 g no fat quark
  • 150 g cream cheese
  • 50 g greek yogurt
  • 45 g honey
Instructions
  1. Preheat oven to 160° C (top and bottom heat).
  2. Line the bottom of a cake tin (Ø 15 cm) with baking paper and wrap cake tin with a bake strip.
  3. Place whole spelt flour and 45 g sugar in a food processor and process until very fine (like powder). Whisk with baking powder.
  4. Beat egg whites with salt by using an electric mixer until it starts geting foamy. While beating add 30 g sugar slowly.
  5. Continue to beat egg wihte until it looks glossy and forms peaks.
  6. Add one yolk at a time and continue stirring on low speed until combined, but still fluffy.
  7. Stift flour mixure into eggs and fold in gently with a spatula.
  8. Pour the batter into the cake tin and bake for about 50-55 minutes.
  9. Allow the sponge cool down for about 10-15 minutes.
  10. Run a knife around sides and unmould.
  11. Let cool down completely.
  12. Cut sponge into three layers.
  13. Mix quark, cream cheese, yogurt and and honey until smooth.
  14. Spread a third of the frosting over the bottom layer and press gently half of the raspberries into the frosting. Stack the second layer on top and repeat.
  15. Smear the rest of the frosting on the cake and using a spatula to even the surface.
  16. Decorate with some raspberries and flowers.

Raspberry Layer Cake

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