Raspberry and snow mousse cake

Ingredients

Directions

1. 1

   Separate eggs. Cream fat, salt, 1 packet of vanilla sugar and 60 g sugar with the whisks of the hand mixer. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk. Put the dough into a greased springform pan (26 cm Ø). Smooth

2. 2

   Beat the egg whites, lemon juice and 100 g sugar with the whisks of the hand mixer until the sugar is dissolved and the egg white mass shines. Spread the beaten egg whites loosely on the dough, leaving a good 1 cm wide rim. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes

3. 3

   Remove, place on a cake rack, immediately remove carefully from the edge of the springform pan and allow to cool. Sort the raspberries. Soak gelatine in cold water. Whip cream until stiff. Mix quark, 1 packet of vanilla sugar, 90 g sugar with the whisks of the hand mixer

4. 4

   Squeeze the gelatine, dissolve. Stir in 5 tablespoons of the curd mixture. Then stir into the remaining quark mixture. Fold in the cream in portions. Place the cake base on a cake plate and spread the quark mixture loosely on top. Chill for 12-15 minutes

5. 5

   Spread a part of the raspberries on top, but only so many that the curd mass is covered, press lightly. Refrigerate the cake again for about 2 1/2 hours. Spread the rest of the raspberries on the cake, arrange and serve immediately

6. 6

   waiting time approx. 3 3/4 hours