glutenfreier Himbeerkuchen • gluten free raspberry cake
Missigoesfit
Missigoesfit
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  • 250 g gemahlene Mandeln
  • 50 g gemahlene Haselnüsse
  • 2 Eigelb
  • 3 steife Eiweiß
  • 2 EL Agavensirup
  • 200 g Himbeeren
  • 500 g Magerquark Magerquark
  • 250 g Naturjoghurt
  • 2 steif geschlagene Eiweiß
  • Cake base
  • 250 g ground almonds
  • 50 g ground hazelnuts
  • 1 egg 3 beaten egg whites
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • A few drops vanilla aroma
  • 2 tbs agave sirup
  • Mix all ingredients for cake base and cover cake form with baking paper.
  • Pour the mixture in cake form and bake at 180° for about 15 minutes Let cake base completely cool down,
  • raspberry cream
  • 200 g raspberries
  • 500 g light curd
  • 250 g yogurt
  • A few drops vanilla aroma
  • 2 teaspoons sweetener
  • 2 beaten egg whites
  • 1/2 packages gelatin fix
  • Mix all ingredients for the raspberry cream and pour on cooled cake base.
  • raspberry glaze
  • 200 g raspberries
  • Sweetener as desired
  • 1 packages gelatin fix
  • For the glaze heat raspberries in a pan, add the gelatin and pour over cake.
  • Store in fridge for at least 5 hours
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