Raspberry and pomegranate cake

Ingredients for 1 servings:

• 200 g desiccated coconut
• 25 g almonds, ground
• 90 g powdered sugar
• 30 g sugar
• 5 egg whites
• 1 pomegranate
• 300 g raspberries, frozen
• 250 g quark, 40%
• 300 g cream cheese
• 250 g mascarpone
• 3 cups whipped cream
• 16 sheets of gelatin
• 3 packets of vanilla sugar
• 30 g sugar, as desired
• 1 dashes lemon juice
• 200 g marzipan
• 50 g raspberries, fresh, for decoration
• possibly coconut flakes, for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 7 hours 25 minutes

gluten-free, with marzipan, for 12 pieces

Preheat the oven to 200°C. Beat the egg whites until stiff. Add 30g of sugar and continue beating until stiff. Mix the desiccated coconut, almonds, and powdered sugar well and fold into the beaten egg whites using a spatula. Pour the batter into a springform pan lined with baking paper and place in the preheated oven. Bake the base for 5 minutes at 200°C, then for another 20 minutes at 170°C (top and bottom heat). Remove the baked base from the oven and let it cool. This is important, otherwise the filling will runny when you spread it on. During baking, separate the pomegranate and scoop the seeds into a bowl. Roll out the marzipan between cling film so that it fits the base. Once the base has cooled, place the marzipan layer on top. For the filling, mix the frozen raspberries, quark, cream cheese, and mascarpone with a hand blender. Then whip the 3 cups of cream separately. Place the gelatin leaves in a glass of cold water. Fold the cream into the remaining mixture and season with vanilla sugar, sugar, and lemon. Everyone likes a different sweetness. Note that marzipan is also very sweet. Heat the swollen gelatin in a saucepan until it is liquid and then slowly add it to the mixture, stirring quickly. The gelatin should not boil! Add 1/3 of the pomegranate seeds to the filling and spread the remaining 2/3 evenly over the marzipan. Pour the filling into the springform pan. Be careful, the pan will be really full to the brim! If you are using a pan with a diameter of less than 20 cm, or if you don’t want the cake to be so tall, halve the amount of filling. For a nice look, sprinkle the filling with coconut flakes and place the fresh raspberries on top. Other decorations are also possible. Chill the cake for 5-6 hours, either in the refrigerator or on the balcony or terrace, depending on the season.