Berry Trifle

Ingredients

• 5 eggs
• 100 g raw cane sugar
• 1 pinch Vanilla powder
• 50 g wheat flour type 1050
• 3 tsp baking powder
• 200 g ground almonds
• 4 tbsp rolled oats
• 1 tsp butter
• 150 g whipping cream
• 300 g Low-fat quark
• 1 tbsp Lemon Juice
• 2 tsp Honey
• 300 g mixed berries

Instructions

1. 1.

   Beat eggs with 2 tbsp hot water until frothy, sift in sugar and vanilla powder, mix into a creamy batter. Sift flour with baking powder, fold into the batter along with almonds and oats. Grease a springform pan with butter and pour in the dough; bake at 180 °C (160 °C fan) for about 15 minutes. Remove, place on a cooling rack and let cool.

2. 2.

   Whip cream to stiff peaks. Mix quark with lemon juice and honey using a hand mixer, then fold in the whipped cream gradually. Rinse berries, dry thoroughly. Break sponge into large pieces; layer one-third of them in four dessert glasses, top with fruit, then add one-third of the cream. Continue layering until all sponge, cream and fruit are used. Finish with a top layer of cream, sprinkle with some sponge crumbs, and garnish with a lit sparklers before serving.