Raspberry-Cheese Cake

With the abundance of summer fruits and berries i.e. cherries, raspberries & co. which are presently available in the supermarkets and open markets, I prepare this delicious simple cake.  One may use any kind of fruits or berries but today, I am using red raspberries.  Once you bake this cake, you will stop buying it in the bakery.

Dough Ingredients:
75 g sugar
200 g plain flour
a pinch of salt
1 egg "M" size
100 g cold butter
26 cm diameter cake tin with a loose bottom

Filling Ingredients:
125 g sugar
500 g curd cheese (Magerquark 20%)
3 egg yolks
2 pkts or 18 g Bourbon vanilla sugar
40 g

3 egg whites
a pinch of salt

Topping Ingredients:
600 g fresh raspberries
2 pkts red Tortenguss or cake glaze
2 tbsp sugar
500 ml water

Method:
Grease cake tin with butter and leave aside.  In a mixing bowl, add sugar, flour, salt, egg and butter.  Knead into a dough and wrap in cling film before storing in the fridge for about 30 minutes.  Then, roll out dough to a diameter of 32 cm and line cake tin.

In a bowl, whisk egg whites with a pinch of salt until stiff and leave aside.  In a mixing bowl, add curd cheese (quark), egg yolks, salt, sugar and Bourbon vanilla sugar - mix well. Then, add egg whites and fold in gently.

Add to cake tin and spread evenly.

Bake in a preheated oven:  fan (150° C) or conventional (175° C) for about 40 to 45 minutes.  To avoid the cheese filling from cracking, run a knife along between the sides of cake and cake tin after 20 minutes of baking.  Once done, remove from oven and leave to cool down completely in cake tin.

Arrange fresh raspberries on top of cheese cake as shown.

In a saucepan, add cake glaze and sugar.  Then, add water little at a time and stir until no lumps can be seen.  Bring mixture to a slight boil over medium heat, keep stirring at the same time.  Pour half of cake glaze onto raspberries from the centre out.  Reheat the remaining cake glaze until it becomes liquid again and pour over the raspberries again.  Let the cake glaze overflow down the sides of the cake.  Leave in a cold place, preferably the basement for about an hour.  Storage:  If there are balance of cake, store cake in the fridge.

Happy Baking!