Currant and quark cake

Ingredients for 1 servings:

• 5 eggs
• 130 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• 45 g cornstarch
• 20 g baking cocoa
• ½ pack of baking powder
• 500 g quark
• 60 ml milk
• 1 packet of vanilla sugar
• 100 g sugar
• 1 pack of lemon zest, e.g. Finesse, 6 g
• 200 g whipped cream
• 8 sheets of gelatin
• 300 g currants, frozen
• 50 g sugar
• 3 sheets of gelatin
• 25 g pistachios, chopped, for sprinkling

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 25 minutes

from a 26cm springform pan

For the base: Separate the eggs and beat the egg whites with 1/3 of the sugar until stiff peaks form, gradually adding the sugar while beating. Mix the egg yolks with 3 tablespoons of hot water, add the remaining sugar and vanilla sugar, and beat for at least 5-6 minutes until creamy. Then carefully fold the beaten egg whites into the egg yolk mixture using a spatula. Mix the flour, cornstarch, cocoa, and baking powder together, sift over the mixture, and carefully fold in. Line the base of a 26 cm springform pan with baking paper. Do not grease the edges, as otherwise the dough will only rise in the middle. Pour the dough into the springform pan and bake at 180°C (top/bottom heat) for 20-25 minutes. Remove the springform pan, immediately turn the base out onto a towel, and peel off the baking paper. Allow the base to cool completely, then cut it in half. For the cream: Mix the quark with milk, vanilla sugar, sugar, and lemon zest. Allow the gelatine leaves to swell in cold water. Whip the cream until stiff. Squeeze out the gelatine leaves, warm them up, then add 3 tablespoons of the quark mixture and stir until smooth. Fold the gelatine into the quark mixture and fold in the whipped cream. Chill the mixture for a few minutes until it has set slightly. Place one layer on a cake plate and place a cake ring around it. Add half of the quark mixture and smooth it down. Then place the second layer on top and spread the remaining cream on top. Refrigerate the cake for at least 20 minutes. For the icing: Let the gelatine leaves swell in cold water. Purée the currants with the sugar and then press them through a sieve. Squeeze out the gelatine leaves, warm them up, then add 3 tablespoons of the currant purée and stir until smooth. Fold the gelatine into the purée and spread it over the cake. Refrigerate the cake for at least 2 hours. Sprinkle the pistachios over the cake before serving.