Chocolate Raspberry Cake with Powdered Sugar

Ingredients

• 4 egg yolks
• 4 egg whites
• 120 g sugar
• 1 packet vanilla sugar
• 60 g flour
• 40 g cornstarch
• 40 g cocoa powder
• 500 g Low-fat quark
• 200 g whipping cream
• 250 g raspberries
• 1 packet vanilla sugar
• 60 g sugar
• 6 sheets white gelatin
• 20 ml raspberry liqueur
• 50 g whipping cream
• 2 Tbsp dark cocoa powder
• 100 g long milk chocolate shavings
• 12 beautiful raspberries
• powdered sugar

Instructions

1. 1.

   Line a springform pan with butter or parchment paper. Whisk the egg yolks with half the sugar and vanilla sugar until fluffy. Beat the egg whites into stiff peaks, adding the remaining sugar before they become fully set; continue whisking until stiff. Fold the meringue into the yolk mixture with a spoon.

2. 2.

   Sift flour, cornstarch, and cocoa over the egg mixture and fold in gently. Pour batter into prepared pan, smooth top, and bake at 175°C for 25‑35 minutes on the middle rack (do a toothpick test). Remove from oven, let cool slightly, carefully loosen edges with a thin knife, transfer to a cooling rack, and chill until set. Cut horizontally once.

3. 3.

   Wash raspberries. Soak gelatin in plenty of cold water. Whisk quark with sugar until smooth. Beat cream to stiff peaks. Squeeze out excess gelatin and dissolve it in a small pot; stir in raspberry liqueur (to balance temperature) and quickly fold into the quark mixture, then fold in whipped cream and raspberries.

4. 4.

   Place a cake ring on the sponge base. Spread cream over it, smooth top, and place second sponge layer on top. Refrigerate for about 3 hours until firm.

5. 5.

   Meanwhile, whip cream with cocoa powder to stiff peaks for garnish.

6. 6.

   Remove the cake ring, thinly spread chocolate‑cream glaze over the surface, sprinkle chocolate shavings, arrange raspberries, and dust with powdered sugar.

7. 7.

   Cut into pieces and serve with coffee.