Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line the bottom of the springform pan with baking paper. Separate eggs for the dough. Beat the egg whites until stiff, sprinkle 100 g of sugar. Mix softened butter, vanilla, 100 g sugar and 1 pinch of salt until creamy with the whisk of the mixer. Stir in the egg yolks one after the other. Sift flour and baking powder. Fold into the egg yolk-sugar-cream with the beaten egg white.
Put the dough into the mould and smooth it down. Bake in a hot oven for 30-35 minutes (chopstick test!). Take out the cake and let it cool down.
For the cream, soak gelatine in cold water. Bring 200 g frozen raspberries and sugar to the boil in a pot and pass through a sieve. Squeeze the gelatine leaves and dissolve in the hot raspberry puree. Mix with quark. Whip cream until stiff and fold into the quark cream.
Cut the cake base twice horizontally. Spread the quark cream about 1 cm thick on the bottom cake base. Crumble half of the remaining frozen raspberries and spread on the cream. Place the middle cake base on top and press down gently. Add cream and raspberries again. Cover with top cake base. Spread the rest of the cream all around the cake. Chill for at least 2 hours.
For decoration, melt the cake glaze according to the instructions on the packet and spread it decoratively on the cake with a spoon. Decorate the cake with meringue, organic flowers, berries and fruit powder as desired.
Beat 1 egg white with 1 pinch of salt until stiff, adding 60 g sugar. Keep beating until the mixture forms peaks. Place a small perforated spout (4-5 mm Ø) in a disposable piping bag. Preheat oven (electric cooker: 100 °C/circulating air: 80 °C/gas: see manufacturer). Line a baking tray with baking paper.
Colour 1 teaspoon of beaten egg white red with food colouring paste. Use a brush to apply 5 strips to the inside of the bag
Pour in white egg whites. Pour out some of the mixture until the red stripes are visible
Spray spots (approx. 1 cm Ø each) onto the tray. Bake in the oven for about 90 minutes. Shelf life up to 4 weeks