Germany cake

Ingredients for 1 servings:

• 6 eggs
• 225 g powdered sugar
• 150 g flour
• 1 pinch of salt
• ½ pack of vanilla pudding powder
• 1 tsp baking powder
• 6 tbsp water, lukewarm
• 500 g quark, 40%
• 5 tbsp sugar
• 1 cup of natural yogurt
• ½ pack of vanilla pudding powder
• 1 kg fruit, e.g. blue grapes, cherries, peach slices
• 1 pack of cake glaze, clear
• 1 pack of cake glaze, red
• 2 cups of cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• 100 g almond flakes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Whisk the egg yolks, lukewarm water, powdered sugar, and salt into a thick, foamy mixture. Add the stiffly beaten egg whites to the egg yolk mixture. Sift the flour mixed with the baking powder and pudding powder over the mixture. Carefully fold everything into the egg yolk mixture. Spread the batter onto a greased baking sheet and bake in a preheated oven at 175°C (top/bottom heat) for 15 minutes, then let it cool. Lightly toast the flaked almonds in a hot pan without fat. Whisk the quark, sugar, yogurt, and vanilla pudding powder into a creamy mixture, spread it evenly onto the sponge cake. Cover the cake with the fruit, black, red, and gold, like the German flag. Cook the clear and red glazes according to the package instructions. Spread the glaze according to the fruit. Whip the cream until stiff, spread it over the edge of the cake, and scatter the toasted flaked almonds on top. Decorate the cake with the remaining cream and, if desired, German flags.