Filter
Reset
Sort ByRelevance
ACIVANCIC
Raspberry pie with hüttenkäse
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Melt the butter. Add the melted butter and 15 grams of caster sugar to the crumbled biscuits and mix well.
-
Spread the biscuit mixture over the bottom of the greased pie mold, press firmly and put in the refrigerator.
-
Meanwhile, soak the gelatine sheets for about 5 minutes in cold water. Purée 200 grams of the raspberries and bring the raspberry purée to a boil in a pan. Remove from the heat source and stir in the squeezed gelatine sheets. Allow the puree to cool.
-
Split the eggs and store the proteins in the refrigerator. Beat the egg yolks in a bowl and add 150 grams of caster sugar.
-
Stir well the raspberry puree, the cottage cheese and the crème fraiche.
-
Beat the egg whites in a clean bowl and carefully fold them through the raspberry mixture.
-
Pour the mixture onto the cake base in the tart mold and smooth the top.
-
Let the cake stiffen in the refrigerator for about 3 hours. Garnish the cake with the remaining raspberries and some mint leaves.
Blogs that might be interesting
-
25 minDessertdesert rice, Full Milk, Full Milk, egg, sugar, vanilla sugar, whipped cream, pineapple piece, chocolate mocha bean, Christmas chocolate, long finger,mothers rice dessert
-
85 minDessertice cream, sorbet ice forest fruits, whipped cream,ice bomb
-
25 minDessertprotein, vanilla sugar, egg yolk, lemon, flour, cornstarch, whipped cream, vanilla sugar, vanilla sugar, lemon, lemon marmalade, lemon curd,swiss role with lemon filling
-
40 minDessertraisins, gold bar, chicken breast, olive oil, Curry sauce, sambal oelek, creme fraiche, croissant dough,savory apple pie
Nutrition
290Calories
Sodium0% DV0g
Fat20% DV13g
Protein14% DV7g
Carbs12% DV35g
Fiber0% DV0g
Loved it