Pink storm cake

Ingredients for 1 servings:

• 200 g sugar
• 5 eggs
• 200 g flour
• 1 packet of baking powder
• 80 g butter
• 500 g quark
• 400 ml cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 300 g morello cherries from the jar, drained
• 300 g raspberries (frozen)
• 2 tbsp jam (strawberry jam)
• 200 g meringue(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

a cake with fruit and meringue, fresh and delicious in every season

Beat the eggs and sugar until frothy. Sift together the flour and baking powder. Carefully fold the flour and baking powder into the egg mixture. Melt the butter and stir in. Pour into a 26 cm springform pan lined with paper. Bake at 160°C for approx. 35 minutes. After baking, let the base cool completely, then cut it horizontally once. Whisk the quark until creamy. Whisk the cream with the cream stiffener and vanilla sugar until stiff and fold in. Chill the cream. Spread a tablespoon of strawberry jam coarsely over the bottom cake layer. Cover the base with 150 g morello cherries and 150 g thawed raspberries. Spread half of the quark cream over the fruit and place the second layer on top. Spread another tablespoon of strawberry jam, then spread the remaining fruit over the top. Spread the remaining cream all over the cake. Place the meringues in a freezer bag and crush them very coarsely with a rolling pin. Sprinkle the cake all over with it so that no fruit is visible.