Raspberry Vanilla Dream

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water, warm
• 125 g sugar
• 1 pinch of salt
• 75 g flour
• 75 g cornstarch
• 1 pinch(s) of baking powder
• 300 g raspberries, frozen
• 500 ml cream
• 2 packets of vanilla sugar
• 1 tsp vanilla extract
• 8 tsp cream solid, e.g. B. San apart
• 500 g quark

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

First, thaw the raspberries. Whisk the egg yolks, warm water, sugar, and a pinch of salt until frothy. Beat the egg whites until stiff and fold into the egg yolk mixture. Mix the flour, cornstarch, and baking powder, sifted, and add them to the batter. Pour the batter into a springform pan (do not grease the sides). Bake at 175°C (top/bottom heat) for 20 minutes. Cut the cooled base in half horizontally. For the filling, whip the cream until stiff and add two teaspoons of whipped cream stabilizer. Mix the raspberries, vanilla sugar, vanilla extract, and one tablespoon of quark into the cream. Spoon a quarter of the filling onto the cake base. Mix the remaining filling with the remaining quark and whipped cream stabilizer to coat the cake. Spread the cake with three-quarters of the cream, using the rest for decoration.