Raspberry heart

Ingredients for 1 servings:

• 4 eggs
• 1 pinch of salt
• 140 g raw cane sugar
• 150 g flour (preferably spelt flour)
• 500 g raspberries, for the filling
• 375 g quark (cottage cheese)
• 250 g mascarpone
• 75 g sugar
• 1 pinch of vanilla, borage
• 250 g cream
• 2 pieces of cream stiffener
• 250 ml cream OR:
• powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

without gelatin

Beat the eggs with a pinch of salt and raw cane sugar until the mixture is light yellow. Sift in the flour (spelt flour) and carefully fold in. Pour the mixture into the heart-shaped baking dish and bake at 180 degrees (top and bottom heat) for about 35 minutes. Allow to cool and then cut in half crosswise. Mix together the curd cheese, mascarpone, sugar and vanilla sugar. Whip the cream and 1 sachet of cream stabilizer until stiff peaks form. Carefully fold into the curd cheese mixture. Seal the rim of the dish around the first layer. Spread with half of the curd cream. Distribute the raspberries (reserve 12 for decoration), add the rest of the curd cream and place the sponge cake on top. If you like, you can spread the cake with whipped cream, decorate with the remaining raspberries or sprinkle with icing sugar. This amount also bakes well in a 26cm springform pan.