Cheese Cream Cake with Fruits

Ingredients

• 3 eggs (medium size)
• 2 Tbsp hot water
• 75 g sugar
• 1 packet vanilla sugar
• 80 g flour
• 40 g starch
• 2 tsp Baking powder
• 8 sheets white gelatin
• 500 g quark
• 60 g powdered sugar
• 1 packet vanilla sugar
• juice of ½ lemon
• 250 ml Whipping Cream
• 500 g prepared fruit
• 1 packet cake ring powder
• 250 ml apple juice
• 1 tsp sugar
• 4 Tbsp almond flakes

Instructions

1. 1.

   Separate the eggs for the sponge. Beat the egg whites until stiff peaks form. Whisk the yolks with water, sugar and vanilla sugar until frothy. Fold in the beaten whites. Sift together flour, starch and baking powder over the mixture and fold gently. Line a 26 cm springform pan with parchment paper and pour in the batter. Bake in a preheated oven at 175°C (gas: level 2-3, fan: 160°C) for 30–35 minutes. Release the edges of the pan and transfer the sponge onto a parchment-lined cooling rack.

2. 2.

   Remove the parchment. Let the cake base cool. Soak gelatin sheets in cold water for 5 minutes. Mix quark with powdered sugar, vanilla sugar and lemon juice. Dissolve the gelatin over gentle heat until almost liquid and stir into the quark mixture. Whip cream to stiff peaks and fold in. Chill briefly. Meanwhile slice the cake horizontally once. Lift the lower layer onto a cake plate and secure it with a ring.

3. 3.

   Spread the quark cream on the base and smooth. Place the upper layer on top and press lightly. Refrigerate for 3–4 hours. Carefully remove the ring. Top the cake with fruit. Prepare the cake ring powder according to instructions with apple juice and sugar. Coat the fruit with this mixture, brush the rim lightly, then immediately sprinkle almonds around the edge.