Separate eggs. Beat the egg white and 2 tbsp. water until stiff, adding 60 g sugar. Stir the egg yolks into the beaten egg white. Mix flour and baking powder, sieve over the mixture and fold in. Spread the mixture onto 2/3 of a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 6 minutes. Take out and let cool down
Select the raspberries and, except for 6 pieces, puree them and pass through a sieve. Mix quark, vanillin sugar and 100 g sugar. Whip cream until stiff and fold in
Cut out 12 circles from the sponge cake (approx. 7 cm Ø, as big as the glass). Place a sponge cake circle in each jar with the bottom side facing up. Spread each circle with 1-2 tsp. puree. Spread the rest of the circles with puree as well. Remove 6 teaspoons of cream. Fill the remaining quark cream and raspberry puree alternately marbled into the glasses. Finish with a sponge cake base and decorate with a tuff cream and a raspberry. Place glasses in a cool place for about 1 hour. Decorate with paper hats before serving
waiting time approx. 1 1/4 hours