Patchwork cake

Ingredients for 1 servings:

• 12 eggs
• 300 g sugar
• 1 pinch of salt
• 360 g flour
• 2 tsp baking powder
• 1 vanilla pod(s), including the pulp
• 200 g whipped cream
• 250 g cream cheese, 40% fat
• 500 g mascarpone, alternatively double cream cheese
• 1 tsp orange peel, untreated, grated
• 1 lemon(s)
• 50 g powdered sugar
• 500 g fruit (strawberries, bananas, blueberries, grapes)
• 1 class can/n pineapple pieces, drained weight approx. 260 g
• 1 class can/n mandarin(s), drained weight approx. 175 g
• 2 packs of white cake glaze
• n. B. lemon balm leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

a slightly different fruit cake from the tray, for everyone his favorite fruit, for 24 pieces

Line a baking tray with baking paper and preheat the oven to 180°C (top/bottom heat). For the batter: Separate the eggs. Beat the egg whites until stiff peaks. Beat the egg yolks, vanilla seeds, sugar, and salt with a hand mixer until frothy. Mix the flour and baking powder and slowly add to the egg yolk mixture, stirring carefully. Finally, carefully fold in the beaten egg whites. Immediately pour the sponge mixture onto the prepared baking tray and bake in the lower third of the oven for 20-30 minutes. Loosen the finished sponge from the edges and place on a rack to cool. For the cream: Whip the cream until stiff peaks. Grate the orange zest. Mix the quark, mascarpone, grated orange zest, lemon juice, and powdered sugar until smooth. Fold in the cream. Season to taste and sweeten with powdered sugar if desired. For the fruit topping: Wash and hull the fresh fruit. Quarter the strawberries, slice the bananas, and halve the grapes. Drain canned fruit and reserve the juice for the glaze. Other fruits such as cherries, gooseberries, or fresh raspberries are also suitable. Turn the sponge cake out onto a large plate, remove the paper, and spread the quark mixture evenly on top. Use a knife to score 24 squares into the cream. Top each square with a different fruit. Prepare the glaze according to the package instructions using sugar and the reserved fruit juice and spread it thinly over the fruit with a pastry brush. Finally, scatter lemon balm leaves on top, if desired. Note: If you are making the sheet cake shortly before serving, you can omit the glaze.