Two kinds of porridge cake

Ingredients for 1 servings:

• 5 eggs
• 1 pinch of salt
• 5 tbsp water, hot
• 200 g sugar
• 150 g flour
• 50 g cornstarch
• 1 cup of red fruit compote and 1 cup of yellow fruit compote (500g each)
• 500 ml cream
• 2 tbsp powdered sugar
• 1 tbsp vanilla sugar
• 250 g quark

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

fruity cake with red and yellow fruit compote

First, line the bottom of a 26cm springform pan with baking paper. Preheat the oven to 200°C (top/bottom heat). For the batter, beat the eggs with salt and water until frothy. Gradually add the sugar and continue beating until the mixture is thick and creamy. Sift the flour and cornstarch over the batter and carefully fold it in. Pour into the prepared pan and bake in the preheated oven for about 20-25 minutes. Let it cool in the pan on a wire rack. It’s best to bake the base the day before! For the cream, whip the cream until stiff peaks form. Mix the icing sugar with the quark and vanilla sugar until smooth (by hand) and fold in the cream. Put about 2-3 tablespoons of this into a piping bag, chill both the piping bag and the remaining cream. Now loosen the base from the pan with a sharp knife, peel off the baking paper, and divide the sponge cake into four, as evenly as possible, layers. Place the bottom layer on a cake plate and enclose it with a cake ring. Spread the red fruit compote, leaving about 2-3 tablespoons, on top, and place the next layer on top. Spread about 2-3 tablespoons of the quark cream on top and place the third layer on top. Now spread the yellow fruit compote, leaving about 2-3 tablespoons, on top and cover with the last layer. Remove the cake ring. Spread the remaining cream all around. Decorate the surface with the cream from the piping bag and the remaining compote.