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 and 12 raspberries
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 and 12 raspberries
waiting time 4 1/2 hours