Fruity-creamy snowstorm cake

Ingredients for 1 servings:

• 3 eggs
• 90 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g flour
• 1 tsp baking powder
• 2 tbsp water
• 250 g mascarpone
• 250 g quark, 40% fat
• 150 g Greek yogurt
• 3 tbsp sugar
• 1 tbsp lemon juice
• 2 packs of gelatin powder (9 g each)
• 2 can/n mandarin oranges, approx. 400 g each or 250 g raspberries
• 400 ml whipped cream
• 1 bag of cream stiffener
• 1 bag of vanilla sugar
• 50 g meringue(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 12 minutes; Total time approx. 12 hours 57 minutes

with mascarpone

For the sponge cake, separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar, vanilla sugar, and salt until frothy. Mix the flour with the baking powder and stir in a little at a time. Add water until a smooth batter forms. Carefully fold in the beaten egg whites. Line the bottom of a 26 cm springform pan with baking paper. Pour the batter into the pan and bake at 170°C (convection oven) for approx. 10-12 minutes. Then let it cool completely. For the filling, mix the mascarpone, quark, yogurt, sugar, and lemon juice well. Soak the gelatine in a saucepan with a little water and dissolve over low heat. Add a little of the mascarpone mixture to the pan and stir until smooth. Pour the contents of the pan into the remaining mixture and stir in thoroughly. Drain the mandarins, pat dry if necessary, and carefully fold them into the mixture. If desired, you can also use fresh or frozen raspberries. Remove the cooled cake base from the pan and place it on a cake plate. Place a deep cake ring around the base and pour the mascarpone mixture on top. Smooth it out and let the cake set in the refrigerator for at least 6 hours, ideally overnight. Shortly before serving, whip the cream with the cream stiffener and vanilla sugar until stiff. Remove the cake ring and spread a thin layer of cream around the edge of the cake. Spread the remaining cream over the cake. Roughly chop the meringue and spread it over the cake.