John Myers
Ingredients for 1 servings:
- 4 eggs, separated
- 150 g sugar
- 1 packet of vanilla sugar
- 100 g flour
- 80 g cornstarch
- 2 tsp baking powder
- 1 packet of pudding powder (vanilla)
- 500 g quark (low-fat quark)
- Raspberries, 1 jar or the equivalent amount fresh
- 6 sheets of gelatin
- e.g. sugar or sweetener
- 500 ml milk (low-fat)
- 1 lime(s) or lemon, untreated (juice and zest)
- 200 g whipping cream or Cremefine for whipping
- 3 tbsp jam (raspberry or currant jelly)
- 12 raspberries
Instructions
Working time approx. 2 hours; Rest time approx. 2 hours; Total time approx. 4 hours
a wonderfully summery – light cake with a fine vanilla aroma
Beat the egg whites with a pinch of salt and 2 tablespoons of cold water until stiff peaks form. Gradually add about 50g of sugar. Beat the egg yolks with 2 tablespoons of water, the remaining sugar, and the vanilla sugar until light and fluffy. Mix the flour, cornstarch, and baking powder well and sift over the egg yolk mixture. Add the egg whites and carefully whisk until smooth and fluffy. Bake in a greased or parchment-lined dish at 160°C (convection oven) for about 35 minutes. Make a pudding from the milk, finely grated lime zest, and pudding powder according to the package instructions. Then mix this with the low-fat quark and sweeten to taste. Drain the raspberries and reserve the juice, or puree half of the fresh raspberries, leaving the remaining berries whole. Dissolve the gelatine according to the package instructions. Stir 2 leaves into the quark pudding cream, then stir the remaining 4 leaves into the raspberry juice or pureed fruit. Take about half of the quark pudding cream and mix it with the fruit jelly. Chill for about 2 hours. Assemble the cake: Cut the sponge cake in half crosswise. Place the bottom layer on a cake plate and enclose it with a cake ring. Spread the pink cream on top and cover with the middle cake layer. Spread the light cream on top and place the remaining raspberries (careful: reserve a few berries for garnishing!) on top. Now cover with the third layer. Whip the cream until stiff and stir in the raspberry or blackcurrant jelly. Spread this all over the cake. Decorate with a few dollops of cream and the remaining raspberries.
Facebook Comments