Separate eggs. Beat the egg whites until stiff, then pour in 100 g of sugar. Fold the egg yolks into the beaten egg white. Mix flour, starch and baking powder, sieve over the mixture and fold in. Grease the bottom of a springform pan (26 cm Ø). Add the mixture and smooth it down.
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes, remove from oven. Remove the cake from the edge and let it cool down on a cake rack. Select the raspberries. Puree 350 g raspberries with 2-3 tbsp. water and pass through a sieve (should give approx. 275 ml puree). Soak gelatine in cold water. Mix quark, vanillin sugar, raspberry puree and 100 g sugar. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream, then stir into the rest of the cream and chill for 15-25 minutes until the cream begins to gel, then beat 400 g of cream until stiff and fold in. Cut the cake in half horizontally. Place a cake ring around the bottom cake base.
Mix quark, vanillin sugar, raspberry puree and 100 g sugar. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream, then stir into the rest of the cream and chill for 15-25 minutes until the cream begins to gel, then beat 400 g of cream until stiff and fold in. Cut the cake in half horizontally. Place a cake ring around the bottom cake base. Cut the upper cake layer into 12 cake pieces. Spread 1/3 of the cream on the lower cake layer. Spread 150 g raspberries evenly on the cream, cover with the rest of the cream and smooth it down. Place the cake pieces evenly on top and chill the cake for at least 4 hours. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout. Remove the cake from the tin, dust with plenty of icing sugar and decorate with cream tuffs.
Cut the upper cake layer into 12 cake pieces. Spread 1/3 of the cream on the lower cake layer. Spread 150 g raspberries evenly on the cream, cover with the rest of the cream and smooth it down. Place the cake pieces evenly on top and chill the cake for at least 4 hours. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout. Remove the cake from the tin, dust with plenty of icing sugar and decorate with cream tuffs.
waiting time 4 1/4 hours