Holiday cake from Russia

Ingredients for 1 servings:

• 100 g flour
• 50 g butter
• 25 g powdered sugar
• 2 tbsp water, cold
• 8 sheets of gelatin
• 3 eggs, separated
• 75 g powdered sugar
• 1 packet of vanilla sugar
• 500 g quark
• 3 tbsp lemon juice
• 100 g almond(s), ground
• 1 cup of cream
• 5 tbsp jam of your choice
• 200 g ladyfingers
• 4 tbsp rum
• 300 g of seasonal fruit according to taste
• Whipped cream, for decoration
• Fat for the mold

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Franconian country woman’s recipe

Knead the flour with butter, powdered sugar, and water. Roll out the dough into the bottom of a greased springform pan. Bake in a preheated oven at 200°C for approximately 12-15 minutes. Beat the egg yolks with the powdered sugar and vanilla sugar until frothy. Stir in the quark, lemon juice, and almonds. Dissolve the gelatine according to the instructions, then fold it in. Whisk the cream and egg whites separately until stiff peaks form. Fold both in as soon as the quark mixture begins to set. Spread the cooled cake base with 2 tablespoons of jam. Place half of the sponge fingers on top and drizzle with 2 tablespoons of rum. Spread half of the cream on top. Top with the remaining sponge fingers. Drizzle these with rum. Cover with the remaining cream. Chill for approximately 2 hours. Clean and chop seasonal fruit, if desired. Top the cake with this. Warm the remaining jam and spread it over the fruit. Then refrigerate until ready to eat. Decorate with dollops of cream before serving. It’s a favorite here.