Currant and quark cream cake

Ingredients for 1 servings:

• 4 m.-sized eggs, separated
• 1 pinch of salt
• 120 g sugar
• 1 tbsp vanilla sugar
• 120 g flour
• 40 g starch flour
• 2 tsp baking powder, slightly heaped
• 8 sheets of gelatin
• 500 ml nectar (blackcurrant nectar)
• 1 pkt. pudding powder, vanilla
• 65 g sugar
• 250 g low-fat curd cheese
• 600 g currants, red, cleaned and weighed
• 2 cups of cream
• 2 tbsp sugar
• 2 tbsp vanilla sugar
• 250 g cream
• 1 point cream stiffener
• 12 stalks of currants
• Chocolate decoration (flakes)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours 50 minutes

works, except for the decoration, also with frozen berries

Preheat the oven to 180°C. Beat the egg whites with salt until stiff, then drizzle in the sugar and vanilla sugar. Gradually add the egg yolks. Mix the flour, starch, and baking powder, add to the egg mixture, and carefully fold in. Pour into a 26 cm springform pan and bake on the middle shelf for about 20 minutes. Then let it cool and cut it in half lengthwise. Soak the gelatine in cold water. Make a pudding from the pudding powder, juice, and sugar according to the package instructions. Dissolve the softened gelatine in the water. Stir the quark into the warm pudding. Whip the cream with 2 tablespoons of sugar and vanilla sugar until stiff. Fold the cream into the pudding and then fold in the currants. Place a cake ring around the bottom layer and pour in half of the quark and cream mixture. Smooth everything down and place the second layer on top. Pour the remaining cake cream on top and smooth it down again. Chill for 6 hours. Remove the cake ring. Whip the remaining cream with the cream stiffener. First, pipe 12 dots of it onto the cake. Spread the remaining cream around the edges of the cake. Decorate with currant sprigs and chocolate flakes.