Two-Story Raspberry Cake with Marzipan Hearts

Ingredients

• 6 Eggs
• 1 pinch salt
• 150 g fine sugar
• 160 g flour
• 3 tbsp cornstarch
• 250 g quark
• 250 g yogurt
• 600 g whipping cream
• 500 g raspberry jam
• 12 sheets red gelatin
• 1 kg marzipan
• red food coloring
• lemon balm leaf (for garnish)
• powdered sugar (or confectioners' sugar, for dusting)
• 125 g Raspberries
• 0.5 egg white
• 100 g powdered sugar

Instructions

1. 1.

   Separate the eggs. Beat the whites into stiff peaks, gradually adding the sugar until the mixture forms glossy peaks. Whisk in the yolks and fold them in. Sift together the flour and cornstarch, then fold into the foam. Spread the batter evenly in two baking pans lined with parchment paper (26 cm and 20 cm diameter). Bake at 180 °C fan for about 12–15 minutes until golden brown; test with a toothpick. Remove from oven, loosen the edges with a knife, and let cool completely.

2. 2.

   Soak gelatin in cold water. Cut each sponge layer once across and place the lower layer into a matching cake ring. Warm three-quarters of the raspberry jam slightly, then mix with quark and yogurt. Whip the cream until stiff. Dissolve the gelatin in a small pot over low heat (do not boil) and fold into the quark mixture. Gently fold in the whipped cream. Spread two-thirds of the filling on the larger sponge layer and one-third on the smaller, smoothing the surface. Place each top layer gently on its respective base, press lightly, and chill for about 3 hours until set.

3. 3.

   Remove the cake rings. Warm the remaining raspberry jam slightly and brush a thin layer over the cake tops and edges. Color marzipan red with food coloring, kneading thoroughly to distribute evenly. Roll out onto a silicone mat to a thickness of 4–5 mm. Cover both cake layers with marzipan: first place a round piece on each top, then add a strip around the edge, pressing seams together with fingers. Cut additional decorative strips and 40–50 hearts from the dough.

4. 4.

   Whisk egg white until frothy, then gradually beat in sifted powdered sugar to create a thick sticky glaze (sugar glue). Fill a small piping bag fitted with a 2 mm round tip. Brush the marzipan decorative strips on one side with the glaze and attach them to the upper edge of the cake. Place the smaller cake atop the larger, securing centrally with glaze. Decorate both cakes with hearts using the same glaze. Garnish the tiered cake with raspberries and lemon balm leaves, then lightly dust with powdered sugar.