Raspberry quark cake

Ingredients for 1 servings:

• 6 sheets of gelatin
• Water for soaking
• 250 g raspberries
• 150 g sugar
• 1 tbsp lemon juice
• 300 g low-fat curd cheese
• 350 ml cream
• 1 cake base (Viennese base)
• 200 ml cream
• 60 g sugar
• 400 g raspberries for garnishing
• 1 pack of cake glaze, clear
• n. B. water

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

no baking – also tastes good with strawberries

For the quark cream, soak the gelatine in cold water for 10 minutes. Sort the raspberries, puree them, and pass them through a sieve. Mix the puree with 2 tablespoons of sugar and lemon juice. Dissolve the gelatine in a hot water bath and stir into the fruit puree. Fold in the quark and the remaining sugar. Whip the cream until stiff and fold in. Cut the sponge cake in half horizontally (3 layers). Enclose the bottom layer in a cake ring and spread with half of the cream. Place the second layer on top and spread with the remaining cream. Place the third layer on top and refrigerate for 3 hours. Remove the cake ring. Whip the cream with 20 g of sugar until stiff. Spread it all over the cake. Sort the raspberries and cover the cake with them. Prepare the cake glaze with 40 g of sugar according to the package instructions, pour it over the raspberries and allow to set.