Eitzter Fantasy – Cake with quark cream and fruit

Ingredients for 1 servings:

• 100 g butter, cold
• 50 g powdered sugar
• 1 pinch of salt
• 150 g flour
• 1 sachet of vanilla sugar
• 2 eggs
• 75 g sugar
• 75 g flour
• 1 tsp baking powder
• 500 g quark
• 1 lemon(s), juice
• 1 sachet of vanilla sugar
• 100 g sugar
• 6 sheets of gelatine, or 2 sachets of instant gelatine
• 2 cups of cream, 200 g each
• Apricot jam
• Fruits, fresh, e.g. blueberries or others as desired
• ¼ liter fruit juice or water
• 1 bag of cake glaze, clear

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 35 minutes; Total time approx. 6 hours 35 minutes

with fresh fruit, for 12 pieces

Shortcrust pastry: Mix powdered sugar with a pinch of salt, flour, and vanilla sugar. Add the cold butter in small pieces and knead into a dough. Wrap the dough in foil and chill for one hour. Sponge cake: Beat the eggs and sugar until fluffy. Mix the flour and baking powder and stir in. Line a 26cm springform pan with baking paper, spread the dough, and bake in a preheated oven at 175°C (350°F) for 10-15 minutes. After baking, let the finished base cool. Spread the chilled shortcrust pastry in a 26cm springform pan without baking paper and bake in a preheated oven at 175°C (350°F) for about 20 minutes. Check the baking color after 15 minutes; it shouldn’t be too dark. Spread the finished shortcrust pastry base with apricot jam and place the sponge cake on top. Then place a cake ring around the bases. Cream: For the cream, whip the cream until stiff. Soak the gelatin according to the package instructions. In a large mixing bowl, combine the quark, sugar, vanilla sugar, and lemon juice. Stir in the gelatin (dissolved according to the package instructions) and fold in the cream. Spread the finished mixture over the cake layers. Top with fruit to taste and make a glaze from the fruit juice according to the package instructions. Spread over the fruit and refrigerate. The shortcrust pastry prevents the cake layer from getting soggy, so you can easily prepare the cake a day in advance.