Berry Quark Cake

Name: Berry Quark Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 75 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 6 sheets white gelatine; 1 package (250 g) frozen raspberries; 1/2 package (150 g) frozen blueberries; 2-3 TABLESPOONS Raspberry Spirit; 2 (200 g each) Cup of whipped cream; 500 g Low-fat curd; 75 g Sugar; 1 TABLESPOON Lemon juice; 7-10 Tbsp grated rind of 1 untreated lemon; 100 g Raspberry Jelly; 30 g flaked almonds; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

2 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
75 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
6 sheets white gelatine
1 package (250 g) frozen raspberries
1/2 package (150 g) frozen blueberries
2-3 TABLESPOONS Raspberry Spirit
2 (200 g each) Cup of whipped cream
500 g Low-fat curd
75 g Sugar
1 TABLESPOON Lemon juice
7-10 Tbsp grated rind of 1 untreated lemon
100 g Raspberry Jelly
30 g flaked almonds
7-10 Tbsp Lemon balm
baking paper

Directions

1
Separate eggs, beat egg whites and 1 tablespoon of water until stiff. Add sugar and vanilla sugar. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in. Pour the mixture into a springform pan (24 cm Ø) lined with baking paper at the bottom and smooth it down. Bake in a preheated oven (electric: 175°C / gas: level 2) for approx. 25 minutes and let cool down.
2
Soak gelatine in cold water. Take raspberries, up to approx. 30 pieces, blueberries, up to approx. 30 g for decoration, out of the freezer. Cut the sponge cake horizontally once and sprinkle both bases with raspberry brandy. Place a cake edge around the bottom cake layer. Whip the cream until stiff. Mix quark, sugar, lemon juice and zest until smooth. Squeeze out the gelatine, dissolve, mix with 1 tablespoon of quark and stir into the remaining quark. Fold in the cream and put half of the mixture into a piping bag with perforated spout. Spray a 2 to 3 cm high quark rim onto the base and place a ring of frozen raspberries on top. Spray another ring of quark on top and sprinkle the blueberries on top. Repeat with quark and raspberries until the base is filled. Warm up the raspberry jelly, let it cool down a little and drizzle over the raspberries and blueberries.
3
Squeeze out the gelatine, dissolve, mix with 1 tablespoon of quark and stir into the remaining quark. Fold in the cream and put half of the mixture into a piping bag with perforated spout. Spray a 2 to 3 cm high quark rim onto the base and place a ring of frozen raspberries on top. Spray another ring of quark on top and sprinkle the blueberries on top. Repeat with quark and raspberries until the base is filled. Warm up the raspberry jelly, let it cool down a little and drizzle over the raspberries and blueberries. Cover with the second base and put in a cool place for about 15 minutes. Roast the almonds in a pan without fat and let them cool down. Remove the cake from the cake ring with a knife and spread with quark mixture. Press almond flakes to the edge. Fill the rest of the quark cream into a piping bag with a star-shaped spout and decorate the cake with a garland and dots, put back raspberries and blueberries and lemon balm leaves. Makes about 12 pieces
4
Cover with the second base and put in a cool place for about 15 minutes. Roast the almonds in a pan without fat and let them cool down. Remove the cake from the cake ring with a knife and spread with quark mixture. Press almond flakes to the edge. Fill the rest of the quark cream into a piping bag with a star-shaped spout and decorate the cake with a garland and dots, put back raspberries and blueberries and lemon balm leaves. Makes about 12 pieces