Raspberry Cake with Quark

Ingredients

• 4 eggs
• 100 g sugar
• 1 Tbsp vanilla sugar
• 100 g flour
• 50 g starch
• 1 tsp Baking powder
• 5 sheets white gelatin
• 500 g raspberries
• 3 tbsp powdered sugar
• 200 g quark
• 1 Tbsp vanilla sugar
• 2 tbsp lemon juice
• 400 ml whipping cream
• 2 packets stabilizer
• 4 tbsp raspberry jam
• 60 g meringue
• 200 g Raspberries
• 100 g blueberries
• raspberry leaf (as desired)

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat. Line a springform pan with parchment paper.

2. 2.

   Separate the eggs. Beat the egg whites with half of the sugar into glossy meringue. Whisk the yolks with the remaining sugar and vanilla sugar until creamy. Sift together flour, starch, and baking powder. Fold the meringue into the yolk mixture and sift the dry ingredients over it. Pour into the pan and bake for about 30 minutes. Let cool and release from the pan.

3. 3.

   Soak gelatin in cold water. Clean and puree raspberries. Strain through a sieve and fold in powdered sugar. Mix quark with vanilla sugar and lemon juice. Whip cream with stabilizer until stiff. Melt gelatin gently in a small pot. Add 2–3 tbsp of quark, then stir the gelatin into the quark mixture. Fold in the raspberry puree and whipped cream. Spread jam on the cake base. Place a ring about 1 cm larger than the cake and spread the cream over the base and around the rim. Chill in the refrigerator for at least 3 hours.

4. 4.

   Remove the ring. Crumble meringue and press onto the edge. Distribute washed, drained berries over the cake and garnish with raspberry leaves as desired.