Cheese Cream Cake with Raspberries

Ingredients

• 6 tbsp toasted almond kernels
• 6 chocolate beetles (from chocolate)
• 6 Eggs
• 200 g sugar
• 100 g flour
• 100 g cornstarch
• 2 tsp Baking powder
• 3 tbsp cocoa powder
• 1 packet powdered white gelatin
• 400 g whipping cream
• 500 g quark (20% fat)
• 100 g sugar
• 1 packet vanilla sugar
• 500 g raspberries
• 100 ml raspberry syrup
• 2 packets red fondant glaze
• 4 tbsp sugar

Instructions

1. 1.

   Separate the eggs; beat the whites until stiff peaks form. Whisk together yolks, sugar and 4 tbsp warm water until frothy. Mix flour, cornstarch, baking powder and cocoa, then fold into the egg mixture. Gently fold in the beaten whites.

2. 2.

   Pour the batter into a parchment-lined pan. Bake in a preheated oven at 200°C (middle rack) for 15–20 minutes. Let cool slightly before removing from the pan; lift out with parchment. Allow the sponge to cool completely on a wire rack.

3. 3.

   Soak gelatin in cold water. Whip cream until stiff peaks form. Mix quark, sugar and vanilla sugar, then fold in the whipped cream. Dissolve gelatin in a small pot over low heat until liquid. First stir 3 tbsp of the quark mixture into the gelatin, then add to the remaining quark mixture. Place the sponge on a ring and spread the quark filling over it.

4. 4.

   Rinse raspberries. Add raspberry syrup to water to make 250 ml. Cook fondant glaze according to package instructions using the raspberry liquid and sugar. Fold in the raspberries. Let cool slightly.

5. 5.

   Spread the glaze evenly over the quark cream, smoothing the surface. Chill the cake for 3 hours.

6. 6.

   Before serving remove the ring. Sprinkle almonds around the edge and decorate with chocolate beetles.