Sponge Cake Layers with Raspberries

Ingredients

• 4 eggs
• 125 g raw cane sugar
• 40 g cornstarch
• 75 g spelt flour (Type 630)
• 1 tsp Baking powder
• 40 g ground almonds
• 3 tbsp currant jam
• 250 g low-fat quark
• 50 g Yogurt (3.5% fat)
• 250 ml Whipping Cream
• 125 g dark chocolate (70% cocoa content)
• 500 g raspberries
• 1 tbsp powdered sugar made from raw cane sugar

Instructions

1. 1.

   Separate the eggs for the batter. Beat the egg whites with 2 tbsp cold water until stiff peaks form, then gradually add 100 g of sugar and continue beating until glossy and firm. Whisk the yolks and fold them in. Mix the cornstarch, flour, and baking powder together and sift over the mixture. Add the almonds and combine everything.

2. 2.

   Spread the batter onto a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 12–15 minutes, checking with a skewer test!

3. 3.

   Transfer the sponge cake to a sugared kitchen towel, remove the parchment paper, and let it cool covered. Cut the cake into two halves (2 × 20×30 cm), trim the edges smooth, and cut one half into ten equal pieces.

4. 4.

   Spread jam over the entire cake surface and place a cake ring around the base.

5. 5.

   For the filling, mix quark with yogurt and remaining sugar until smooth. Grate the chocolate finely, add it to the cream mixture, and stir in. Whip the cream stiffly and fold it into the cream. Set aside about 100 g of the mixture.

6. 6.

   Wash, dry, and pick the raspberries. Reserve about 100 g for garnish. Spread the remaining berries over the cake base, smooth with a spatula, and place the pre‑cut half on top. Press lightly and decorate with the leftover cream and berries.

7. 7.

   Refrigerate the sponge cake layers for at least one hour, then remove from the ring and cut into pieces. Dust with powdered sugar before serving.