Mix berries and 1 tablespoon of sugar and defrost. Separate eggs, beat egg white with 3 tbsp. water until stiff, pour in 100 g sugar. Fold in the egg yolks bit by bit. Mix flour, starch and baking powder, sieve onto the egg foam and fold in. Grease the bottom of a springform pan (26 cm Ø). Pour in the sponge mixture and smooth it down.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down. Puree the berries and pass through a sieve. Remove the sponge cake from the edge and cut in half horizontally. Place a springform pan rim or cake ring around the bottom cake base. Soak 1 sheet and 8 sheets of gelatine separately in cold water. Mix quark, lemon juice, 125 g sugar and vanillin sugar until smooth. Whip cream until stiff. Squeeze 1 sheet of gelatine and dissolve in a small pot. Stir in 2 tbsp. berry puree, then stir into the remaining puree and chill. Squeeze 8 sheets of gelatine and dissolve in a small saucepan. Stir in 2 tbsp.
Whip cream until stiff. Squeeze 1 sheet of gelatine and dissolve in a small pot. Stir in 2 tbsp. berry puree, then stir into the remaining puree and chill. Squeeze 8 sheets of gelatine and dissolve in a small saucepan. Stir in 2 tbsp. quark mixture, then stir into the remaining quark cream. Chill the cream for 10-15 minutes until it starts to gel. Fold in the cream. Spoon the cream and berry puree onto the lower cake base. Add the second base and chill for at least 4 hours, preferably overnight. Remove the cake from the edge of the mould with a knife. Dust the cake with icing sugar and divide into 12 pieces
quark mixture, then stir into the remaining quark cream. Chill the cream for 10-15 minutes until it starts to gel. Fold in the cream. Spoon the cream and berry puree onto the lower cake base. Add the second base and chill for at least 4 hours, preferably overnight. Remove the cake from the edge of the mould with a knife. Dust the cake with icing sugar and divide into 12 pieces
waiting time approx. 5 1/4 hours