Raspberry Quark Cake

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and a tablespoon of cold water until stiff. Add sugar and vanillin sugar. Stir in the egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in.

2. 2

   Pour the mixture into a springform pan (24 cm Ø) lined with baking paper at the bottom and smooth it down. Bake in a preheated oven (electric: 175 °C / gas: level 2) for 25 minutes and let it cool down.

3. 3

   Soak gelatine in cold water. Take raspberries, except for 30 pieces for decoration, out of the freezer. Cut the sponge cake horizontally once and sprinkle both bases with raspberry brandy. Place the edge of the springform pan around one base.

4. 4

   Whip 300 grams of cream until stiff and put in a cool place. Mix quark, 50 grams sugar, vanillin sugar and lemon peel until smooth. Squeeze out the gelatine, dissolve with a tablespoon of quark and stir into the remaining quark.

5. 5

   Fold in the cream and put half of the mixture into a piping bag with a perforated spout. Spray a 2.5 centimetre high curd rim onto the base and place a ring of frozen raspberries on top.

6. 6

   Spray another ring of curd cheese on it until the bottom is covered with raspberries and curd. Warm the raspberry jelly and drizzle over the raspberries. Cover with the second base and chill for 15 minutes.

7. 7

   Remove the cake from the mould with a knife and spread with the remaining quark cream. Put the rest of the quark cream into a piping bag with a small star-shaped spout and decorate the edge of the cake with a garland.

8. 8

   Refrigerate the cake for two hours. Whip the rest of the cream and sugar until stiff and place in a piping bag with a large star-shaped spout. Decorate cake with pistachios, cream curls and remaining raspberries. Makes twelve pieces.