Blackberry quark cream cake

Ingredients for 1 servings:

• 3 eggs, separated
• 65 g sugar
• 65 g flour
• 1 pinch of salt
• ½ tsp baking powder
• 250 g blackberries, fully ripe
• 250 g quark
• 125 ml cream, preferably pastry cream
• ½ pack of cream stiffener if you can’t get pastry cream
• 50 g sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

fruity light enjoyment without glaze and gelatin

For the sponge cake, beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar until frothy, then fold in the sifted flour mixed with the baking powder. Then fold in the beaten egg whites and spread the mixture into a springform pan lined with parchment paper. Bake at 220°C for 10 minutes. Then turn out onto a tea towel dusted with sugar, brush the baking paper with water, and remove. Let the sponge cake cool. For the cream, beat the quark with the sugar and vanilla sugar until creamy. Whip the pastry cream until stiff and fold in. If you have regular whipping cream, add half a sachet of cream stabilizer to the cream. Spread the quark cream on the cooled sponge cake and top with the ripe blackberries. Serve immediately.