Berry cake with mascarpone

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water, hot
• 125 g sugar
• 75 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 1 tbsp cocoa powder
• 1 tbsp coffee powder (instant espresso powder)
• 2 tbsp Amaretto or rum
• 250 g raspberries
• 400 g blackberries or blueberries
• 4 packs of cream stiffener
• 250 g whipped cream
• 500 g mascarpone
• 250 g quark
• 50 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), untreated
• possibly cake glaze, clear

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

For the sponge cake, beat the egg whites with salt until stiff peaks form. Beat the egg yolks with hot water and sugar until creamy (the mixture should almost double in volume; the mixture should be creamy and whitish yellow, approx. 6-8 minutes). Pour the egg whites onto the egg yolk mixture. Sift the starch, flour, baking powder, cocoa powder, and espresso powder into the egg mixture and fold in. Pour the batter into a 26 cm springform pan lined with baking paper and bake in a preheated oven at 200°C for approx. 35 minutes (cover halfway through if necessary). Turn off the oven and let it rest/cool for another 20 minutes. Then remove from the oven, remove from the pan, peel off the baking paper, and let it cool completely. Sort the berries. Whip the cream with two sachets of cream stabilizer until stiff peaks form. Mix together the mascarpone, quark, sugar, vanilla sugar, lemon juice, and grated lemon zest. Stir 2 sachets of cream stabilizer into the mascarpone cream. Fold in the cream. Set aside one-third of the cream. Fold half of the berries into the remaining cream. Cut the sponge cake in half. Drizzle the layers with liqueur (I do this with a brush so the layers don’t absorb too much). Spread half of the berry cream on the bottom layer. Cover with the second layer and spread with the remaining berry cream. Place the third layer on top, spread the remaining cream (without the berries) on top, and top with the remaining berries (if desired, lightly cover with glaze) and decorate with dollops of cream. Let it set in the refrigerator for about 30 minutes. You can, of course, use other types of berries or just one type of berry. It also tastes delicious with strawberries.