Raspberry-Strawberry-Cream Cake

Ingredients for 1 servings:

• 5 eggs
• 3 tbsp water, warm
• 300 g sugar
• 1 packet of vanilla sugar
• 250 g wheat flour type 405
• 50 g cornstarch
• 1 pinch of salt
• 1 tsp baking powder
• 200 g strawberry jam
• 500 g low-fat curd cheese
• 200 g sugar
• 1 packet of vanilla sugar
• 1 package of raspberry-flavored jelly
• 3 tbsp water, warm
• 3 tbsp sugar
• 650 g raspberries, frozen
• 2 packs of cake glaze, red
• 9 strawberries
• 200 g almonds
• 400 g cream

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 50 minutes

very creamy

For the sponge cake, beat 5 eggs in hot water until frothy. Gradually add the sugar and vanilla sugar, stirring constantly, until creamy. Sift together the flour, baking powder, and cornstarch and slowly sprinkle over the egg and sugar mixture. Then slowly and carefully fold everything in. Pour the batter into a buttered 26cm springform pan and bake in the center of the oven at 175°C (top/bottom heat) for about 50 minutes. Cut the cooled sponge cake batter in half to create three cake layers. Spread all three layers with the strawberry jam to prevent the base from becoming too moist and soft from the filling. Then transfer the bottom layer to a cake stand with a cake ring. For the filling, beat 500g low-fat quark with the sugar and vanilla sugar until creamy. Let 1 packet of raspberry jelly pudding swell in a saucepan with 3 tablespoons of water and 2 teaspoons of sugar for a few minutes. Then dissolve while stirring constantly and over low heat. Fold the jelly into the raspberry quark mixture. Now whip the 400g of cream until stiff and carefully fold in. Spread half of the filling evenly on the cake base using a palette knife or croissant. Place the second layer on top and spread the rest of the mixture evenly. Place the last layer on top, turning it once (cut side down). Spread the raspberries evenly on the cake. Bring 2 sachets of cake glaze with 400ml water and 4 tbsp sugar to a boil while stirring constantly and pour evenly over the frozen raspberries. The cake should now be about the height of the cake ring. Divide the cake into 16 pieces. Divide 8 strawberries into the tops and top each piece with half a strawberry at the end of the cake. Place a whole strawberry into the center with the tops. Use a piping bag to pipe cream for decoration if desired and garnish the sides of the cake with almonds if desired.