Strawberry-raspberry dream with mascarpone cream

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 175 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 300 g strawberries
• 300 g raspberries
• 500 g quark
• 500 g mascarpone
• 75 g powdered sugar
• 1 pack of sauce powder, for vanilla sauce, without cooking
• 20 g almond flakes
• Powdered sugar, for dusting

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 5 minutes

refreshing cake for hot summer days

Beat the eggs with the water until frothy, then gradually add the sugar and vanilla sugar. Sift together the flour, cornstarch, and baking powder. Stir into the egg mixture a tablespoon at a time. Grease a sponge cake tin and dust with breadcrumbs. Pour in the batter. Bake in a preheated oven at 180°C (top/bottom heat) for about 25-30 minutes. Rinse and hull the strawberries and raspberries. Mix the mascarpone, quark, and yogurt until smooth. Add the icing sugar and vanilla sauce. Spread half the strawberries and half the raspberries on the cooled sponge cake and cover with the cream. Scatter the remaining berries on top. Briefly toast the flaked almonds in a pan and sprinkle over the cake. Then dust with icing sugar.