Cream cheese cake with raspberries

Ingredients for 1 servings:

• 2 eggs
• 240 g sugar
• 70 g flour
• 70 g cornstarch
• 1 tsp baking powder
• Butter, for greasing
• 350 g raspberries, frozen
• 6 sheets of gelatin
• 750 g low-fat curd cheese
• 1 orange(s)
• 700 g cream
• 1 pack of cream stiffener
• 20 g powdered sugar
• chocolate shavings
• Mint, fresh leaves

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 20 minutes

For the batter, beat the eggs with 80g sugar in a saucepan over a double boiler until lukewarm, then beat until frothy. Combine 70g flour, 70g cornstarch, and 1 teaspoon of baking powder and sift over the egg mixture. Stir everything together to form a smooth batter. Grease a springform pan with butter. Pour the batter into the pan and smooth it out with an angled spatula. Bake the base in an oven preheated to 180°C for 20 minutes. Let the base cool, remove it from the pan, and cut it horizontally in the middle with a long knife. Place the springform ring back around the bottom sponge layer. For the filling, soak the gelatine in cold water for 10 minutes. Let the 300g raspberries thaw slightly. In a bowl, combine 750g quark, 160g sugar, the orange zest, and orange juice until smooth. Lightly squeeze out the gelatine, dissolve it in a saucepan over medium heat, stirring constantly, then fold it into the quark and chill the cream. Whip the 500g of cream until stiff. As soon as the cream has set, carefully fold in the cream and raspberries using a spatula. Pour the cream into the tin and spread it on the base. Place the second sponge layer on top, cut-side up, and press down lightly. Chill the cake in the refrigerator for 3-4 hours. For the topping, whip the remaining 200g of cream with cream stiffener and 20g of icing sugar until stiff. Remove the springform pan from the cake. Spread the cream over the cake. Top with the 50g raspberries and decorate with chocolate shavings and mint leaves.