Berry Cream Cake With Biscuit Base Recipe

Name: Berry Cream Cake With Biscuit Base
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Biscuit base; 3 eggs; 1 pinch salt; 1/3 cup sugar; 3/4 flour; Berry cream; 750g fresh raspberries; 200g Greek yogurt or quark; 1 tablespoon icing sugar; 2-3 teaspoons Coconut flakes

Servings: persons

1
Preheat oven on 350F.
2
Separate the eggs. Beat egg whites with one pinch of salt until stiff. Gradually add the sugar. Then fold in the egg yolks one by one as well until you can barely see the yolk. Sift the flour and combine well.
3
Line pie pan the biscuit dough
4
Bake in the oven for 18-20 minutes until golden. Take out of the oven and let cool before removing from Springform
5
For the topping, beat together yogurt/quark and powdered sugar. Make sure not to over-beat. Fold in the berries, beat again and pour on top the biscuit. Top with coconut flakes
6
Chill in the refrigerator for an hour

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Biscuit base, 3 eggs, 1 pinch salt, 1/3 cup sugar, and more.

Yes, Berry Cream Cake With Biscuit Base falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry Cream Cake With Biscuit Base

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