Fruity light summer cake

Ingredients for 1 servings:

• 3 eggs, whole
• 1 pinch of salt
• 90 g sugar
• 90 g flour, sifted
• 2 packs of white gelatine, ground
• 400 ml whipped cream
• 1 pack of cream stiffener
• 400 g yogurt vanilla flavor
• 100 g natural yogurt
• 250 g low-fat curd cheese
• 250 g quark, 10% fat
• 100 g powdered sugar
• 1 packet of vanilla sugar (real Bourbon vanilla)
• 1 tsp lemon zest (or flavoring such as Finesse)
• 1 tbsp lemon juice
• 100 g blueberries, peeled
• 100 g raspberries, cleaned
• 100 g strawberries, cleaned
• n. B. Pineapple rings (can), halved, for the edge
• 1 cup whipped cream, for decoration
• 1 pack of cream stiffener
• some vanilla sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 12 minutes; Total time approx. 12 hours 52 minutes

for a 28 cm baking pan

Preheat oven to 190°C (top/bottom heat). For the sponge cake, make a foam from the eggs, salt, and sugar and fold in the sifted flour. Pour the mixture into a 28 cm springform pan lined with baking paper or into a baking ring on a baking rack lined with nonstick baking foil. Bake for approx. 12-15 minutes on the second rack from the bottom (test with a skewer). Let the cake base cool completely. For the topping, let the gelatine soften according to the package instructions. Place the sponge cake on a cake plate and surround it with a cake ring. To create a beautiful border, place halved pineapple rings (from a can) along the inner cake layer. For decoration, first reserve a few berries, then spread a handful (about 1/3) of the remaining mixed berries on the cake base. Whip the cream with the cream stiffener. Mix together the vanilla yogurt, yogurt, quark, powdered sugar, vanilla sugar, lemon zest, and lemon juice. Heat the gelatin (I do this in the microwave at 300 watts for about 15 seconds) until it has completely dissolved. First, stir a tablespoon of the cream into the warm gelatin (never the other way around, otherwise it will clump). Stir a spoonful of cream into the gelatin, a spoonful at a time, and then add the gelatin mixture to the quark and yogurt mixture while continuing to stir. Finally, fold in the cream. Place the mixture in the refrigerator briefly until it begins to set slightly. Spread about a third of the cream on the sponge cake. Spread another portion of the berries on top, add the second third of the cream, and cover with the last portion of berries. Finish with the remaining cream and smooth the mixture. Chill in the refrigerator for at least 4 hours (preferably overnight). For the decoration, whip a cup of cream with cream stiffener and a little vanilla sugar until stiff. Fill a piping bag with a star nozzle and pipe rosettes as desired. Garnish with the reserved berries.