Cake for my son's first day of school

Ingredients for 10 servings:

• 6 eggs
• 200 g sugar
• 100 g flour
• 100 g cornstarch
• 25 g cocoa powder or pudding powder (vanilla flavor)
• 1 tsp baking powder
• 2 cups of cream
• 700 g chocolate
• 3 eggs
• 3 egg yolks
• 2 tbsp sugar
• 500 g quark
• 500 g mascarpone or sour cream
• 2 sheets of gelatin
• 300 g frozen fruit
• n. B. sugar
• e.g. vanilla sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

For the sponge cake, separate the eggs. Beat the egg whites until stiff. Gradually add the sugar. Beat until glossy. Stir in the egg yolks. Mix the flour, cornstarch, cocoa, and baking powder and sift in. Carefully fold in. If you prefer a light sponge cake, simply use vanilla pudding powder instead of the cocoa powder. Pour the batter into a 26cm springform pan lined with baking paper and bake at 170°C (fan oven) for approx. 25-30 minutes. Do the skewer test! I made the batter twice, once in a 26cm and once in a 20cm pan. Just use a converter. For the chocolate mousse, beat 2 cups of heavy cream. Melt approx. 700g of chocolate in a double boiler. At the same time, in another double boiler, beat 3 eggs and 3 egg yolks with 2 tablespoons of sugar until light and creamy. Add the melted chocolate to the egg mixture and mix together. Add the chocolate-egg mixture to the cream and mix again. The mousse will start out very runny and slightly creamy, but will firm up nicely after a few hours in the fridge! I had a pack of Giotto at home, so I folded it in. For the quark-mascarpone filling, mix 500g quark and 500g mascarpone or sour cream. Add 2 packets of cream stiffener and whip. Prepare 2 sheets of gelatine according to the package instructions and add to the mixture. Purée 300g frozen fruit. Add sugar to taste; I usually use 200-250g sugar and 2 packets of vanilla sugar, and fold everything in. After the cakes have cooled, cut them in half (3 layers). Place the bottom layer on a cake plate and surround it with a cake ring, then spread some of the filling on top. Then another layer, then the filling, then the last layer. If you’re using fondant, please don’t add any more filling, but let it harden overnight. Do the same with the other cake. If using fondant, once it’s hardened, cover it with buttercream or ganache, let it harden for another 5-6 hours, and then cover with fondant. If you want to stack the cakes, please cover them with fondant first, then stack them. If you want to cover the cakes with cream, you can assemble them and then decorate them with whipped cream or chocolate whipped cream; it’s a matter of taste.