Quark Cake with Raspberries

Ingredients

• 5 eggs
• 120 g sugar
• 1 pinch salt
• 80 g flour
• 40 g cornstarch
• 100 ml apple juice
• 8 sheets gelatin
• 500 g plain yogurt
• 4 tbsp raspberry syrup
• 300 g Low-fat quark
• 3 tbsp Lemon juice
• Sugar to taste
• 200 ml whipping cream
• 800 g raspberries
• mint for garnish
• powdered sugar for dusting

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

2. 2.

   Separate the eggs. Beat the yolks with half of the sugar until fluffy. Whisk the whites with a pinch of salt until stiff peaks form, gradually adding the remaining sugar. Fold the meringue into the yolk mixture. Mix flour and cornstarch together, sift over the batter, and stir until smooth. Spread the batter onto a parchment-lined baking sheet and bake for about 10–12 minutes until golden brown (do the toothpick test). Remove, cool, trim straight edges, and wrap the sponge with a baking frame.

3. 3.

   Brush the apple juice over the sponge and let it soak in. Soak gelatin sheets in cold water. Whisk yogurt, raspberry syrup, quark, and lemon juice together; sweeten with sugar to taste. Beat cream until stiff peaks form. Rinse and clean raspberries. Set aside some berries for garnish, spread the rest on the sponge base. Melt gelatin in a small pot over low heat (do not boil), stirring until dissolved. Stir in 2 tbsp yogurt, then fold into the remaining yogurt mixture. Gently fold in whipped cream, pour the mixture over the raspberries on the sponge, and smooth the top. Chill in the refrigerator for about 2–3 hours to set. Remove from the frame, cut into 20 square pieces, garnish each with 1–2 fresh raspberries and a mint leaf, and dust lightly with powdered sugar if desired.