Heavenly raspberry jelly cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water or orange juice
• 150 g sugar
• 1 packet of vanilla sugar
• 150 g wheat flour
• 1 tsp baking powder
• 1 bag of jelly, raspberry flavor
• 125 ml raspberry syrup
• 500 g low-fat quark or natural yogurt
• 30 g sugar
• 1 packet of vanilla sugar
• 300 ml whipped cream
• 1 bag of jelly, raspberry flavor
• 75 g sugar
• 375 ml water
• 300 ml whipped cream
• 1 packet of vanilla sugar
• possibly sugar granules

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 40 minutes

Not only a dream in terms of taste…

For the sponge cake, first beat the eggs with water until frothy. Mix the sugar and vanilla sugar, gradually add and continue beating until the mixture is very light in color. Mix the flour and baking powder, sift it onto the egg custard and carefully fold in. Pour into a 26 cm diameter springform pan lined with baking paper, smooth it out and bake in a preheated oven at 180°C (top and bottom heat) for about 30 minutes. Remove the dough from the pan and let it cool, then cut it in half horizontally. For the filling, mix the jelly with raspberry syrup, let it sit for 10 minutes and heat gently (do not boil!!!) until the jelly is dissolved. Let it cool. Meanwhile, whip the cream until stiff peaks form. Mix the quark or yogurt with the sugar and vanilla sugar and stir in the jelly. As soon as the mixture starts to set, carefully fold in the cream. Place one of the three layers on a cake plate, place a cake ring around it, and spread with approximately 1/3 of the quark and cream mixture, cover with the second layer, and press down lightly. Spread half of the remaining cream on top, cover with the last layer, and press down lightly again. Spread the remaining cream on top and refrigerate the cake for at least 2 hours. To decorate, mix the jelly with sugar, stir into the water, and let stand for 10 minutes to swell. Heat gently (do not boil!!!) until the jelly and sugar are dissolved. Pour the mixture into a shallow dish, such as a baking dish, and let it set in the refrigerator. This step can also be done at the beginning, for example, while the base is baking in the oven. Whip the cream with vanilla sugar until stiff peaks form and fill 3 to 4 tablespoons into a piping bag with a perforated nozzle, or alternatively, into a freezer bag, from which you can cut off a corner. Spread the remaining cream over the edge of the cake and sprinkle with sugar if desired. Using a piping bag, pipe dots of cream onto the surface of the cake. Cut the jelly from the shell into cubes and arrange them on the cake. Refrigerate the cake until ready to serve.