Raisin Child's Champagne Cake with Raspberries

Ingredients for 1 servings:

• 4 eggs, separated
• 1 pinch of salt
• 150 g sugar
• 60 g flour
• 60 g cornstarch
• ½ tsp baking powder
• 250 g mascarpone
• 500 g quark (low-fat quark)
• 100 g sugar
• 1 tbsp vanilla sugar
• 1 lemon(s) , (juice)
• 250 g raspberries, frozen (I marinated them in a touch of raspberry liqueur before use)
• 1 point cream stiffener
• 150 ml champagne or dry sparkling wine
• 500 ml cream, 50 ml sparkling wine
• 1 tbsp vanilla sugar
• 1 point cream stiffener
• 70 g almond(s) (flakes) roasted in a pan without fat
• 50 g raspberries, for decoration (I also marinated these gently with raspberry liqueur)
• 30 g white chocolate, finely chopped

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Attention, not suitable for children

Beat the egg whites with the salt until stiff, then gradually add the sugar. Then gradually beat in the egg yolks. Mix the flour with the cornstarch and baking powder, sift through, and carefully fold in. Pour into a 26cm springform pan lined with baking paper (I used a silicone pan without a baking paper lining) and bake for 25-35 minutes at 180°-200°. With silicone, bake for 15 minutes at 200°. I used top/bottom heat. Then remove from the oven and let cool completely. Then divide into three portions. I used a long, very sharp knife for this. Mix the quark with the mascarpone, sugar, lemon juice, and vanilla sugar until smooth. Add the sparkling wine and beat in. Halve the cream and stir the marinated raspberries and cream stabilizer into one half. Place a cake ring around a portion of the sponge cake (I placed it on a plate and placed it in the silicone mold) and spread it with the raspberry cream, then cover with the next layer. Spread the remaining cream on top and cover with the last layer. Chill for a good 1.5-2 hours. Whip the cream with the vanilla sugar, cream stiffener, and sparkling wine until stiff. Cover the cake with a good 2/3 of the cream, decorate the edge of the cake with the toasted almonds. Use the remaining cream to dot the cake. Since I don’t have a piping bag, I simply put the remaining cream in a freezer bag, snipped off a corner, and used it to make the dots on the cake. If you have a piping bag, feel free to use that. Then drape the raspberries between the dots. I used my fingers to drip the raspberry marinade onto the top of the cake. Finally, drizzle the white chocolate onto the top of the cake. Chill for another 30 minutes, and then enjoy.