Quark cream cake with raspberries

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 100 g sugar
• 1 packet of vanilla sugar
• 60 g flour
• 60 g cornstarch
• ½ tsp baking powder
• 500 g quark (low-fat quark)
• 200 g sour cream
• 400 g cream
• 70 ml milk
• 120 g sugar
• 1 packet of vanilla sugar
• 300 g raspberries, frozen or fresh
• 8 sheets of white gelatin
• 14 ladyfingers

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

..very creamy, light and ideal for summer

For the sponge cake, separate the eggs. Beat the egg whites with salt until stiff. Mix the sugar and vanilla sugar and add them to the mixture. Stir in the egg yolks one at a time. Mix the flour, cornstarch, and baking powder and fold in. Line a 26 cm springform pan with baking paper and pour in the sponge mixture. Bake in a preheated oven (top and bottom heat) at 200°C for 20-25 minutes. Remove from the pan and allow to cool. Thaw frozen raspberries. Wash and drain fresh raspberries. For the cream, soak the gelatine in cold water. Whip the cream until stiff. Mix together the quark, sour cream, milk, sugar, and vanilla sugar. Squeeze out the gelatine and dissolve it in a saucepan over low heat. Add 2 tablespoons of the quark cream, stir well, and then add it to the remaining cream while stirring. Stir in the cream and finally fold in the raspberries. Place a cake ring around the sponge base. Halve the sponge fingers and place them on the edge. Fill with the cream and refrigerate for at least 4 hours. Ideally overnight! Garnish with sponge finger crumbs or whipped cream! Tips: If the cream is too much for you, you can of course reduce the amount.