Berry cake with mascarpone

Ingredients for 1 servings:

• 250 g butter or margarine
• 340 g sugar
• 2 packets of vanilla sugar
• 6 m.-sized eggs
• 350 g flour
• 1 packet of baking powder
• 30 g cocoa powder
• 500 g mascarpone
• 250 g quark (low-fat quark)
• ½ lemon(s), the juice
• 900 g berries, mixed (e.g. raspberries, currants, blackberries, etc.), also frozen
• 2 packs of red cake glaze for 250 ml water each
• 1 pinch of salt
• Lemon balm
• Grease for the tray
• 500 ml water

Instructions

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

Sheet cake

Cream the butter, 200g sugar, 1 sachet of vanilla sugar, and salt until fluffy. Gradually beat in the eggs. Mix the flour, baking powder, and cocoa powder, sift them onto the butter mixture, and stir briefly. Grease a 32 x 38cm baking tray well. Spread the batter on the tray and smooth it out. Bake in a preheated oven (175°C/350°F top/bottom heat, 150°C/300°F fan oven) for about 30 minutes. Let cool. Mix the mascarpone, quark, 100g sugar, 1 sachet of vanilla sugar, and lemon juice. Spread it evenly on the base. Sort the berries and spread it over the cream. Mix the cake glaze with 40g sugar in a saucepan, gradually whisk in 500ml water. Bring to a boil while stirring. Spoon the glaze evenly over the berries. Let the cake rest for about 1 hour. Cut into rectangles, then halve them diagonally to form triangles. Garnish with lemon balm if desired.