Raspberry Mascarpone Cake

Ingredients for 1 servings:

• 3 eggs
• 2 tbsp water
• 140 g sugar
• 1 packet of vanilla sugar
• 60 g cornstarch
• 90 g flour
• 1 tsp, heaped baking powder
• 200 g raspberries
• 350 g mascarpone
• 170 g quark
• 60 g powdered sugar
• 3 egg yolks
• 1 tsp lemon juice
• Cocoa powder
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

for a cake tin with a diameter of 24 cm

Beat egg whites with cold water until stiff. Add sugar and vanilla sugar and mix in, then fold in egg yolks. Sift flour, cornstarch, and baking powder over the egg cream and carefully fold in. Then transfer to a greased springform pan and bake in a preheated oven at 200°C (180°C fan/gas mark 3-4) for 25-30 minutes on the second shelf from the bottom. Turn the sponge cake out onto a wire rack and allow to cool. For the cream, beat the egg yolks with powdered sugar until fluffy. Stir the mascarpone, quark, and lemon juice into the egg yolk mixture. Halve the finished mixture and carefully fold the raspberries into one half. Cut the cake horizontally and spread the fruit mixture on the base. Spread the reassembled cake with the remaining cream and dust with cocoa powder.