Curd cake with berry topping

Ingredients for 1 servings:

• 70 g flour
• 30 g starch flour
• 80 g sugar
• 4 egg yolks
• 4 egg whites
• 50 ml oil
• ½ lemon(s), grated peel
• 250 g quark (curd) 20%
• 250 ml cream (I use Rama Creme fine)
• 1 pinch of salt
• 70 g powdered sugar
• ½ lemon(s), grated peel
• 1 lemon(s), the juice
• 3 sheets of gelatin
• 3 tbsp rum
• 500 g mixed berries (blackberries, raspberries, currants, blueberries)
• 2 packs of cake glaze
• 50 g sugar
• some rum

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Beat egg whites until stiff peaks form. Beat sugar and egg yolks until very creamy, then stir in oil, lightly stir in lemon zest, flour and cornstarch, and finally fold in the beaten egg whites. Spread batter into a prepared (approx. 30×20 or square) baking dish and bake in a preheated oven at 160°C fan/convection oven for approx. 12-15 minutes, then let cool. For the topping, soak gelatine in cold water, whip cream until stiff peaks form, mix the curd cheese with sugar, lemon juice and zest well, heat the gelatine with 3 tablespoons of rum until dissolved (do not boil), and stir into the curd cheese mixture. Now fold in the stiff peaks. Spread the curd cheese mixture onto the cold cake, and chill for approx. 1 hour. Then top with berries. Prepare the cake jelly according to the instructions, stir in sugar and rum, let cool slightly, and then pour over the berries, then chill.