A pastry: a sloffentaart with a base of shortbread dough and almond paste, a creamy layer of quark, cream and raspberries, and a topping of whipped cream with fresh raspberries. The fresh, slightly tart quark layer is a good counterweight to the sweet base.
Raspberry quark sloffentaart
Raspberry quark sloffentaart
Method
01
Make the dough
Mix the butter with the sugar, the egg, the salt and the lemon zest until creamy. Add the flour and the baking powder and knead into a dough. Shape it into a flat disc, wrap it and leave it to rest in the fridge for at least 1 hour.
02
Shape the base
Roll the dough out to about 8 mm thick and cut it out with the slof ring. Butter the ring and place it around the dough.
03
Almond filling
Stir the egg into the almond paste until smooth and spoon or pipe it onto the dough, leaving a 1 cm border.
04
Bake the base
Bake the base for 25 to 30 minutes at 180 °C (top and bottom heat) until golden brown. Remove the ring straight away and leave the base to cool completely.
05
Prepare the gelatine and raspberries
Soak the gelatine in cold water for 15 minutes. Purée the raspberries and strain them. Whip 125 ml cream until stiff. Put the cooled base back in the ring and, if you like, line the inside of the ring with acetate film for a clean edge.
06
Make the raspberry mixture
Warm the raspberry purée over a low heat, add the squeezed-out gelatine and stir until dissolved. Leave to cool until almost room temperature.
07
Make the quark mixture
Fold the raspberry mixture into the quark and then fold in the whipped cream until the colour is even. Pour the mixture onto the base and smooth the top. Chill for at least 3 hours.
08
Finish
Carefully remove the ring (loosen the edge with a warm knife if necessary). Before serving, whip the cream with the sugar, pipe a zigzag onto the cake with a star nozzle and garnish with fresh raspberries.
Tips & notes
The base is the basic sloffenbodem recipe, halved for one slof (a slof ring of 24 x 9 cm; without a ring you can use a rectangular baking tin). The amount of egg is a quarter of an egg per component: beat an egg and use about 1 tbsp of it for the dough and 1 tbsp for the almond paste. Baked bases can be frozen separately, the whole cake cannot. Keep the cake covered in the fridge for up to 4 days.
Chef's tip
The raspberry mixture must be almost at room temperature but still liquid: if it is too warm the whipped cream collapses, if it is too cold the gelatine forms lumps. Taste the quark mixture and add a little icing sugar if needed, depending on how sweet the raspberries are.
Variations
- With strawberries: replace the raspberries with strawberries.
- With mixed berries: use a mix of red fruit.
Contains:
Gluten
Eggs
Milk
Tree nuts
