Baumkuchen with Cottage Cheese and Raspberry Topping

Line the springform pan with baking paper; preheat the oven for grill function to 250 ° C; Thaw the raspberries

Separate the eggs, beat the egg whites until stiff, gradually sprinkle in 40 g of sugar. Whip 150 g cream until stiff. Put both in the fridge.

Cut the vanilla pod lengthways and scrape out the pulp. Mix the softened butter with 220 g sugar, salt and the vanilla pulp until frothy. Gradually add the egg yolks and stir in well. Add 5 tablespoons of orange liqueur and stir until the sugar has completely dissolved (you can hear it crunching when you stir with the stirrer at the bottom of the bowl).

Spread 3 - 4 tablespoons of batter on the base of the springform pan (works wonderfully with an angled palette, but the tablespoon also works well). Then bake the springform pan in the preheated oven at the top for approx. 3 minutes (longer depending on the make) until golden brown. Take the baked base out of the oven, carefully spread another 3 - 4 tablespoons of batter on it and put it back in the oven for about 3 minutes. Repeat the process until the batter is completely used up. BUT please be careful, for the last two layers definitely check after 2 minutes what the color of the dough layer is. The total mass is getting higher and higher and thus comes closer to the grill, so the baking time is automatically shorter.

Immediately after the baking process is finished, pull the base onto a wire rack, drizzle with the remaining 5 tablespoons of orange liqueur and allow to cool.

Soak the gelatine in cold water according to the instructions on the package. Puree the thawed raspberries with 100 g sugar. Strain the puree through a sieve. Chill 4 tablespoons of raspberry pulp separately for garnish. Mix the low-fat quark with the rest of the raspberry pulp.

Squeeze out the gelatine and let it dissolve in a small saucepan over low heat. Take about 6 tablespoons of the quark-raspberry mixture and add to the dissolved gelatin, stir well and add this completely to the bowl with the quark-raspberry mixture, stir very well and then chill for at least 10 minutes until the Cream begins to set.

During this time, whip 300 g whipped cream until stiff. When the cream has set slightly, stir in the whipped cream in the cream (carefully!).

Place a cake ring around the cooled Baumkuchen base, smooth the raspberry cream on the base and chill for at least 120 minutes. Loosen the cake ring, decorate the cake with the rest of the raspberry pulp according to your ability and desire, spread the fresh raspberries on it and a super delicious cake is created ...