Maria’s Raspberry Dream

When my friend Maria visits me, she always spoils us with wonderful sweet bakes that taste great and, ideally, are easy and relatively quick to prepare.

This traybake is one of my favourites and really a hit. Have fun baking it and good luck.

Batter for one baking tray (with frame):

• 200 g sugar
• 5 egg yolks, 5 egg whites
• 1/8 l oil
• 1/4 l water
• 200 g wheat flour
• 1 packet baking powder
• 2 tbsp cocoa powder
• a little rum

Recipe for the raspberry cream:

• 350–400 g water
• 50 g sugar
• 2 packets vanilla pudding powder
• 500–600 g frozen raspberries or blackberries

Recipe for the cream on top:

• 200 g curd (quark)
• 500 g whipping cream
• 3 packets Sahnesteif (or Quimic)
• 1 packet vanilla sugar

For the topping:

• 1–2 packets butter biscuits

Bake in a preheated oven at 175°C for about 30 min (skewer test).

P R E P A R A T I O N :
DOUGH:

Separate the eggs and beat the egg whites until stiff. Beat the sugar and egg yolks until frothy. Slowly stir in the oil. Add the sifted flour, baking powder and remaining ingredients to the batter; finally fold in the beaten egg whites and spread the mixture evenly on the baking tray.

Bake the cake in a preheated oven at 170/175°C for about 30 minutes and let it cool. Then spread a thin layer of apricot jam on top before adding the raspberry cream.

RASPBERRY CREAM:

Mix the water well with the pudding powder and sugar and bring briefly to the boil until the mixture thickens, then remove from the heat immediately and stir the frozen raspberries into the hot mixture. Spread the raspberry cream over the cake base.

CREAM:

Whip the cream with the Sahnesteif or Quimic; once the cream is stiff, mix in the remaining ingredients and carefully spread over the raspberry cream.

Finally, top the cake with butter biscuits and leave to rest in the fridge for a few hours. Wonderful for warm summer days. Also tastes great with blueberries.

Good luck and have fun trying it out. Katharina from Zittrauerhof