Anna's mascarpone cake

Ingredients for 1 servings:

• 1 Viennese floor, 3-piece, dark
• 500 g raspberries or berry mix, frozen
• 200 g whipped cream
• 150 g natural yogurt
• 250 g mascarpone
• 250 g quark
• 100 g sugar
• 5 packs of vanilla sugar
• 4 packs of cream stiffener, possibly less

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

simple and delicious

Defrost the berries well in advance and drain thoroughly, then puree them finely. If you don’t like biting into the tiny seeds, pass the puree through a fine sieve. Whip the cream until stiff peaks form. Gradually stir in the remaining ingredients. Fold the pureed berries into the mascarpone cream. Place the first layer of the cake base in a 26 cm springform pan. Then spread one-third of the cream on top. Cover with the second layer and spread another third of the cream on top. Repeat with the third layer and the cream. If you want to spread the cream on the edges of the cake—after removing the springform pan, of course—you’ll need to set aside a little of the cream for this purpose. Finally, decorate the cake as you wish. Let the cake chill thoroughly in the refrigerator before serving; this will make the cream a little firmer. A little tip: If you prepare the cake the night before, the base will naturally be a bit soggy. This doesn’t matter for the appearance or taste, but it’s recommended to leave out the springform pan and layer it directly on the cake plate. Regarding the whipped cream stabilizer: I prepared the cake the night before and stirred in four sachets of whipped cream stabilizer because I was worried the mixture wouldn’t hold together. But just one sachet might work.