Raspberry Cream Cake

Ingredients

• 3 eggs
• 75 g sugar
• 1 pinch salt
• 60 g flour
• 20 g cornstarch
• 600 g fresh raspberries
• 2 tbsp lemon juice
• 3 tbsp powdered sugar
• 10 sheets white gelatin
• 600 g low-fat quark
• 4 tbsp liquid honey
• 200 ml whipping cream
• 250 ml raspberry juice
• 1 packet red fondant (for 250 ml liquid)
• 150 ml whipping cream
• 1 packet vanilla sugar

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

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 egg whites into the yolk mixture. Sift together flour and cornstarch, then fold into the batter gradually. Pour the dough into a parchment-lined springform pan, smooth the top, and bake for about 30 minutes.

3. 3.

   Remove from oven, release from the pan, and let cool.

4. 4.

   Wash and clean the raspberries. Blend half of them with lemon juice and powdered sugar, then strain through a sieve. Soak gelatin sheets in cold water. Mix quark with honey and raspberry puree; melt gelatin in a small pot over low heat until liquid, stir in 2 tbsp of the quark mixture, then combine with the remaining quark. Whip cream to stiff peaks and fold into the quark mixture. Place the sponge on a cake stand and secure with a ring.

5. 5.

   Fill half of the quark cream onto the sponge, arrange some raspberries around the edge in a circle, and spread the rest of the quark cream over it. Chill for 2 hours.

6. 6.

   Whisk raspberry juice with fondant until smooth, bring to a boil, then pour over the cake. Chill for another hour.

7. 7.

   Whip remaining cream with vanilla sugar to stiff peaks, pipe onto the cake using a small star tip, top with leftover raspberries, and serve in slices.