Quark Egg Liqueur Cake with Shortcrust Pastry

Ingredients

• 2 Eggs
• 50 g sugar
• 50 g flour
• 1 tbsp finely chopped roasted almonds
• a pinch of salt
• 50 g dark chocolate for glazing
• 70 ml egg liqueur
• 300 g Low-fat quark
• 200 ml whipping cream
• 7 sheets gelatin
• 50 g sugar
• 1 packet vanilla sugar
• 20 ml coffee liqueur
• 100 g low‑fat quark
• 50 g whipping cream
• 1 tbsp instant espresso powder
• 2 tbsp sugar
• 3 sheets gelatin
• 100 g whipping cream
• 1 packet stabilizer
• 1 tsp sugar
• mini swan-shaped cream puffs (filled with whipped cream)
• 3 tbsp toasted almond flakes
• 50 g butter
• 0.125 l water
• 1 Tbsp vanilla sugar
• 125 g flour
• 4 eggs
• Salt
• 1 cup whipping cream
• 1 packet vanilla sugar
• powdered sugar for dusting

Instructions

1. 1.

   Separate the eggs for the sponge cake. Beat the yolks with sugar until pale and frothy, whip the whites with a pinch of salt to stiff peaks. Fold the meringue into the yolk mixture, sift in the flour, gently fold everything together, then fold in the almonds. Pour the batter into a greased and floured springform pan, smooth the top, and bake at 180 °C on the middle rack for about 15–20 minutes or until a toothpick comes out clean. Let the sponge cool, then cut it horizontally once. Melt the chocolate over a double boiler that is not boiling, brush one side of the sponge with it, place the glazed side up on a cake plate and set a ring around it, leaving a small 0.5 cm gap. Soak the gelatin in plenty of cold water. First make the mocha cream: whisk the quark with coffee liqueur, sugar, and espresso powder until smooth. Squeeze out excess liquid from the gelatin and dissolve it in a small saucepan, temper it, then quickly stir into the quark mixture. Meanwhile line a Savarin mold with cling film and whip the cream to stiff peaks. Fold the whipped cream into the quark mixture, pour into the mold, refrigerate until set (about 1 hour). Pour the mocha layer onto the sponge base, remove the film. For the light cream whisk quark with sugar and egg liqueur until smooth, beat the cream to stiff peaks. Squeeze out gelatin for this cream, dissolve it in a small saucepan, temper it, then stir into the remaining cream, fold in the whipped cream, pour into the ring, spread evenly, and top with the second sponge layer. Chill for at least 3 hours to set. Whip the cream with stabilizer and sugar until firm, brush over the cake, remove the ring, and serve garnished with swan-shaped puffs and almond flakes.