Photo: RFF
Chocolate raspberry cake
Raspberries in white chocolate - unbeatable good. Even better: raspberries on a chocolate cream and a crunchy bottom. Our raspberry tart - a pleasure!
White chocolate and raspberries - a magical duet. On a crispy bottom and a delicate cream - simply unbeatable. And that's exactly why we look forward to a delicious raspberry tart with white chocolate.
Like chocolate fruits from the fair - only better. Fine raspberries, surrounded by white chocolate, embedded in a cream of cream cheese and quark - our raspberry tart tastes like a glass of wine or a cup of coffee, in the late summer rays or the early autumn sun. And especially in the big round!
A little tip: When you melt the white chocolate over the water bath, watch out for the temperature. If the water is too hot, the chocolate coagulates. Prefer a little more time and look forward to an irresistible raspberry tart.
Raspberry tart with white chocolate
Ingredients (10 pieces)
200 g flour, 100 g soft butter, 1 pinch of salt, 30 g sugar, 1 egg, 200 g white chocolate, 150 g skimmed quark, 200 g double cream cheese, 250 g raspberries, 100 g raspberry jelly, flour for the work surface, fat and Flour for the form, cling film, baking paper, dry peas, possibly powdered sugar for dusting
preparation
1. Put flour, butter in pieces, salt, sugar, 2 tablespoons of water and egg in a bowl. First knead with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap in foil and refrigerate for approx. 30 minutes.
2. Roll out dough on a floured work surface to a rectangle (about 11 x 35). Place the dough in a well-greased, flour-dusted rectangular tart pan with lift-off bottom (10 x 34 cm), pushing up on the edge. Put the baking paper on the bottom of the dough and spread the peas on top. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 20-25 minutes.
3. Chop the chocolate roughly and melt over a warm water bath. Remove and allow to cool for 5-10 minutes. Mix cottage cheese, cream cheese and liquid chocolate. Beat the cream with the whisk of the hand mixer until stiff. Lift the cream under the quark mixture.
4. Remove the cake base from the oven, remove the dried peas and baking paper. Allow the bottom to cool on a wire rack. Spread the chocolate cream on the cold floor and chill for at least 6 hours (better overnight).
5. Read raspberries. Heat the jelly in a saucepan, take it out and let it cool for about 5 minutes. Mix raspberries and jelly. Distribute raspberries on the cake just before serving.
