Berry quark cake with sparkling wine jelly

Ingredients for 12 servings:

• 4 large eggs, separated
• Salt
• 90 g powdered sugar, sifted
• 2 tbsp rum
• 80 g flour
• 1 lemon(s), zest, grated
• 1 vanilla pod(s), the pulp
• 40 g pistachios, coarsely chopped
• 1 tbsp butter
• 1 tbsp ladyfingers, crumbs
• 250 g quark (30%)
• 100 g sour cream
• 75 g powdered sugar
• 1 lime(s), zest, grated
• 1 vanilla pod(s), the pulp
• 5 sheets of white gelatin
• 250 g whipped cream
• 600 g berries (wild berries, raspberries, strawberries, blackberries)
• Jelly:
• ½ liter of sparkling wine
• 100 g sugar
• Lime juice
• Anise (star anise, ground)
• 8 sheets of white gelatin
• 50 g whipped cream
• 20 g flaked almonds, roasted
• Ice cubes

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Total time approx. 7 hours 30 minutes

For the sponge cake, beat the egg whites with a pinch of salt until light and fluffy. Gradually add the icing sugar and continue beating until the egg whites are creamy and firm. Beat the egg yolks and rum with 40g of flour, a pinch of salt, lemon zest, vanilla seeds, and pistachios until smooth. Add the egg whites and mix slowly, then carefully fold in the remaining flour. Brush the bottom of a 24cm springform pan with butter and dust with sponge finger crumbs. Pour in the sponge mixture and smooth it out. Bake in a preheated oven at 200°C (gas mark 3, fan oven not recommended) for 10 minutes. For the quark cream, in a bowl, beat the quark with sour cream and icing sugar until smooth. Stir in the grated lime zest and vanilla seeds. Soak the gelatine, squeeze it out, and dissolve it over low heat. Add a little of the quark mixture and beat until smooth. Stir the gelatine into the remaining quark mixture. Place in a bowl with ice cubes until the mixture begins to set. Then fold in the whipped cream. Pour the quark cream onto the baked sponge cake in the tin, smooth it down, let it set, and then top with the berries. For the sparkling wine jelly, heat 100 ml of sparkling wine, dissolve the sugar in it, add the lime juice, and a pinch of anise. Soak the gelatin in cold water, squeeze it out, and dissolve it in the warm liquid. Place the pot over a container with ice cubes until the liquid has cooled, stirring occasionally. Stir in the remaining cold (!) sparkling wine with a ladle, pour the liquid over the berries in the tin, and let it set in the refrigerator for 3-4 hours (preferably overnight). Whip the cream until stiff peaks form. Remove the cake from the tin, spread the cream around the edges using a spatula, and press the almonds into the cream.