Blackberry wine cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water
• 125 g sugar
• 75 g flour
• 75 g starch flour
• 2 tsp, leveled baking powder
• 200 g jam (blackberry) for spreading
• 150 ml red wine
• 150 g blackberries
• 75 g sugar
• 8 sheets of gelatin
• Water for soaking
• 250 g low-fat curd cheese
• 600 ml cream
• 200 ml cream
• 1 pack of cream stiffener
• 16 blackberries
• 50 g brittle or some chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

For the sponge cake, beat the whole eggs with the water and sugar for about 6-8 minutes until frothy. Then fold in the flour mixed with the baking powder and the cornstarch and bake in a 26 cm springform pan lined with baking paper at 180°C for about 30 minutes. Let the base cool, then cut it in half horizontally once, spread jam on both cut sides and place a cake ring around the bottom layer. For the filling, soak the gelatine in cold water. Heat the wine with the berries and sugar, remove from the heat and dissolve the squeezed gelatine in it. Transfer to a bowl and let cool slightly. As soon as the mixture begins to set, stir in the quark and fold in the stiffly whipped cream. Spread half of the mixture on the bottom layer and make a well in the middle. Place the second layer on top with the jam facing down and spread the rest of the cream on top. Chill for about 4 hours. Remove the ring, spread the stiffly whipped cream over the edge of the cake, pipe tufts of frosting, and decorate with blackberries and praline or chocolate shavings.