Description
Knuspriger Keksboden trifft auf eine luftig-cremige Mascarpone-Quark-Schicht, gekrönt von saftigen Himbeeren und zartem Puderzucker – ein fruchtig-frisches, verführerisch zartes Torten-Erlebnis.
Ingredients
Scale
- 100 g Zucker
- 500 g Himbeeren, verlesen und geputzt
- 200 g Butterkekse
- 125 g Butter
- 200 g Puderzucker
- 500 g Mascarpone
- 250 g Quark
- 1 Päckchen Vanillezucker
- 3 EL Orangensaft oder Zitronensaft
- 1 Päckchen Götterspeise (Himbeere)
- 250 ml Wasser
Instructions
- Begin by preparing the base. Place the butterkekse (butter cookies) into a large freezer bag. Using a rolling pin, crush the cookies into fine crumbs. Alternatively, use a food processor for a finer texture. Transfer the crushed cookies into a mixing bowl.
- Melt the butter in a small saucepan over low heat or in a microwave-safe bowl in the microwave. Pour the melted butter over the cookie crumbs. Add the powdered sugar (Puderzucker) to the mixture and stir thoroughly with a spoon or spatula until all the crumbs are evenly coated and the mixture holds together when pressed.
- Line the bottom of a springform pan (approximately 24 cm in diameter) with parchment paper. Pour the cookie mixture into the pan and use the back of a spoon or the bottom of a glass to firmly press and spread it evenly across the base. Ensure the surface is smooth and compact. Place the pan in the refrigerator to chill while you prepare the filling.
- For the mascarpone cream, place the mascarpone, quark, vanilla sugar, granulated sugar, and orange or lemon juice into a large mixing bowl. Use a hand mixer or stand mixer to beat the ingredients together until a smooth, creamy, and homogeneous mixture forms.
- Remove the springform pan with the chilled base from the refrigerator. Spread the mascarpone cream evenly over the cookie base, smoothing the surface with a spatula or the back of a spoon. Return the pan to the refrigerator to chill while you prepare the raspberry layer.
- Prepare the raspberry jelly layer by making the Götterspeise (raspberry flavored gelatin dessert) according to the package instructions, but only use 250 ml (1/4 liter) of water instead of the amount stated on the package. Heat the water and dissolve the Götterspeise powder completely, stirring constantly. Once dissolved, remove from heat.
- While the Götterspeise mixture is still hot, gently fold in the cleaned and sorted raspberries. Mix carefully so as not to break up the berries too much.
- Allow the raspberry gelatin mixture to cool for several minutes until it is no longer hot but still pourable and not set. This prevents it from melting the mascarpone cream layer.
- Carefully pour or spoon the slightly cooled raspberry and gelatin mixture over the mascarpone cream layer in the springform pan. Gently spread the raspberries evenly so that the top is smooth and the berries are distributed across the surface.
- Place the assembled cake in the refrigerator and chill for at least 3 hours, or until the raspberry layer is fully set and the cake is firm.
- When ready to serve, run a thin knife around the edge of the cake to loosen it from the pan, then carefully remove the sides of the springform. Slice and serve the Himbeer-Mascarpone-Torte chilled for best results.
Notes
For an extra touch, you can decorate the top of the cake with fresh raspberries or a dusting of powdered sugar just before serving. Ensure the Götterspeise mixture is only slightly cooled before pouring it over the mascarpone layer, as pouring it while too hot can melt the cream, while pouring it when too cold can make it difficult to spread. The cake is best enjoyed fresh and chilled, making it perfect for warm days or special occasions.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
