Gluten‑free Chocolate Cake with Berries

Ingredients

• 5 eggs
• 100 g raw cane sugar
• 150 g soft butter
• 150 g low‑fat quark
• 1 tsp cinnamon
• 4 tbsp milk (1.5% fat)
• 100 g ground hazelnuts
• 50 g cocoa powder
• 200 g Cream cheese
• 1 Lime
• 40 g powdered sugar from raw cane sugar
• 200 ml whipping cream
• 300 g mixed berries (e.g., blueberries, raspberries, currants, strawberries)

Instructions

1. 1.

   Line a springform pan with parchment paper. Separate the eggs and beat the whites until stiff peaks form, letting about half of the sugar fall into the bowl. Cream the remaining sugar with butter. Whisk in the yolks. Stir in quark, cinnamon, and milk. Add hazelnuts and cocoa, whisking quickly. Fold in the egg whites.

2. 2.

   Pour the batter into the pan and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes. Toward the end, cover with foil if needed to prevent over‑browning. Remove from the oven and let cool.

3. 3.

   For the topping, place cream cheese in a bowl. Squeeze lime juice into it and mix. Add powdered sugar and whisk until smooth. Whip the cream until stiff peaks form and fold into the cheese mixture. Release the cake from the pan, transfer to a serving plate, and spread the glaze loosely over the top.

4. 4.

   Rinse berries and wash as needed; cut them smaller if desired. Distribute over the chocolate cake and serve.