Raspberry and cream cheese bee sting cake

Ingredients for 1 servings:

• 7 eggs, separated
• 1 pinch of salt
• 120 g sugar
• 170 g butter, soft
• 120 g powdered sugar
• 1 packet of vanilla sugar
• 150 g flour
• 1 tbsp milk
• 100 g almond flakes
• 50 g sugar
• 50 ml whipped cream
• Strawberry jam
• 700 g raspberries
• 600 ml whipped cream
• 6 tsp Sahnefest (San Apart), for the cream
• 500 g low-fat curd cheese
• 50 g powdered sugar
• 1 packet of vanilla sugar
• 5 tsp Sahnefest (San Apart), for the quark
• powdered sugar
• 12 raspberries

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 40 minutes

First, preheat the oven to 180 degrees (top/bottom heat) and line a 24 cm baking frame with baking paper. For the batter, beat the egg whites with salt until stiff peaks form and stir in the sugar, then continue beating for about 2 minutes. Beat the butter with the powdered sugar and vanilla sugar for about 5 minutes until creamy. Gradually add the egg yolks. Briefly stir in the flour and milk with a whisk and fold in the beaten egg whites. For the almond layer, mix the almonds with the cream and sugar. Pour half of the almonds into the baking dish and spread them evenly, pour the batter on top and cover with the remaining almonds. Bake the cake in the oven for about 40 minutes, then do a skewer test. Let it cool completely and cut it in half horizontally. Spread the jam over the base. Halve some raspberries and place them along the edge of the cake base with the cut edges facing outwards. Place a cake ring around the outside of the cake and cover the entire base with the raspberries. For the cream, whip the cream with 6 teaspoons of San Apart until stiff. Mix the quark with the powdered sugar, vanilla sugar, and the remaining San Apart. Fold the cream into the quark cream and refrigerate about 6 tablespoons for decoration. Spread the cream over the raspberries. Cut the top cake layer into 12 pieces and place on the cake. Refrigerate the cake for several hours. Remove the cake ring. Sprinkle the center of the cake with powdered sugar and pipe rosettes around the edge with the remaining cream. Garnish the cake with raspberries. Tip: Strawberries can also be used instead of raspberries.