Raspberry Pie

Ingredients for Raspberry Pie

Instructions for Raspberry Pie

To prepare the Raspberry Pie recipe, please follow these instructions:

The oven is set at 180 °. The bottom of the mold is lubricated with butter and sprinkled with raspberries.

The eggs are divided into flowers and white. Whites whip stiff with salt. Plums and sugar are stirred together until the sugar is completely dissolved. Egg whites are reversed in the egg yolks. Mel, maizena and baking soda are mixed, sieved over and stirred together with the egg cream. The dough is filled into the mold and baked golden for 30 minutes in the middle of the oven. The finished cake bed rests 5 min. In the extinguished oven, cool for 10 minutes in the mold, turn to a baker and rest for at least 6 hours.

Peel almonds with golden stirring on a dry pan and allow to cool. Husblas soaked 10 minutes in cold water. Kvark is stirred together with lemon peel, maple syrup and vanilla sugar. The cream is whipped stiff and gently twist 100 g of whipped cream into the quark. Lemon juice is heated with 2 tablespoons. Water and the mutilated house blast are melted in it. Just half of this juice mixture is stirred a little at a time in the quark and the rest is mixed with a whipped cream. Raspberry rinses and dips dry and 250 g of mashed potatoes. A third of the whipped cream is filled in a spray bag and the rest of the whipped cream is mixed with the raspberries.

The cake bottom is cut through. Marmelade is stirred together with raspberry snails and lubricated on the bottom bottom. Kvarkmassen is spread over the marmalade, the other bottom is laid over and easily pressed. The edge and surface of the layer cake are lubricated with raspberry cream and the edges are sprinkled with almonds. Place the rest of the raspberries on the layer cake and sprinkle 16 whipped cream stoppers along the edge and sprinkle with chopped pistachios.

The layer cake is kept cold.