Currant quark cake on coconut sponge cake

Ingredients for 1 servings:

• 5 eggs
• 100 g desiccated coconut
• 150 g sugar
• 2 tbsp flour
• 1 tsp baking powder
• 1 vanilla sugar
• 500 g quark
• 500 g yogurt (cream yogurt)
• 500 g currants
• 10 sheets of white gelatin
• 1 vanilla sugar
• 150 g powdered sugar
• 400 ml currant juice
• 2 sheets of red gelatin
• 2 cups whipped cream
• 2 points cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

For the batter, beat the eggs with sugar and vanilla sugar until frothy. Stir in the desiccated coconut, flour, and baking powder. Pour the batter into a 26cm diameter cake tin lined with baking paper and bake in a preheated oven at 175°C for about 30 minutes. Then let it cool completely (you can also prepare the base the day before). Wash the currants and carefully pick them from the stalks. Set some of the fruit aside for decoration. Soak the white gelatin in cold water. Mix the quark with yogurt, powdered sugar, and vanilla sugar until well combined. Warm the gelatin slightly and add it to the quark mixture. Carefully stir the fruit into the mixture. Then chill for 5-10 minutes to allow the mixture to set. Place a cake ring around the cake base. Spread the quark mixture on top and smooth it down. Place the cake in the refrigerator to set (time: depends on the refrigerator’s cooling power). Soak the red gelatin in cold water, then warm it slightly and mix it with the currant juice. Allow it to set slightly, then spread it evenly over the cake surface (to create a mirror). Whip the whipped cream (you can omit the cream stabilizer). Using a piping bag, decorate the fruity mirror with it. Decorate with currants.