This cake is fresh and fruity, light and luxurious.
As this is a recipe from a German cookbook, it used some German ingredients. Klop-fix (or sahnesteif) is a powder that you mix with cream while whisking, to stabilize it. It prevents the whipped cream to collapse and weep, and it makes it more easy to pipe. I always use it when I make something with cream that will stand for a while. Although this recipe doesn’t contain whipped cream, but a quark-mascarpone mixture, I figured it could use some extra stabilization, so I added the klop-fix. Tortenguss is a powder that is mixed with water to make a jelly/glaze to pour over pie and tart (usually fruit tarts). It gives you a nice, decorative shiny layer on the fruit, but also binds the fruit together and sticks it to the base of the tart.
Raspberry-Mascarpone Cake (serves 16)
Slightly adapted from “Das Grosse Backbuch – Kochen und Geniessen”
butter and flour for the tin
125 g butter, soft
125 g sugar
1 sachet vanilla sugar
pinch of salt
150 g flour
2 tsp baking powder
5 tbsp milk
250 g full fat quark
250 g mascarpone
2 tbsp lemon juice
3 tbsp sugar
1 sachet vanilla sugar
1 sachet klop-fix
500 g raspberries
2 sachets red tortenguss
2 tbsp sugar
Grease a 26 cm springform and dust with flour. Preheat the oven to 175C.
Cream butter, sugar, vanilla sugar and salt. Add the eggs one by one, and mix until incorporated in between each addition. Mix flour and baking powder, and add together with the milk to the bowl. Mix until just incorporated. Pour into the prepared baking tin.
Bake 15 minutes in the preheated oven, or until a toothpick comes out clean and the top is golden. Leave to cool for 10 minutes in the tin, then take out and leave to cool completely on a rack.
Add quark, mascarpone, lemon juice, sugar and vanilla sugar to a bowl. Add the klopfix while whisking. Make sure you only whisk until everything is combined, to keep it stable. Mix it to long, and it will not hold its shape in the cake.
Place the cake on a serving plate. Slide a cake-ring around (optionally lined with acetate or clingfilm). Pour the mascarpone mixture in and smooth it. Put the raspberries gently on top of the cream and even out.
Mix the tortenguss powder with the sugar in a pan. Add 500 ml cold water while whisking. Place on the heat and keep whisking, bring to the boil, then take off the heat. Leave to cool for 2 minutes, then pour on top of the raspberries.
Place the cake in the fridge for at least 30 minutes to set.