Koni's fruity raspberry slices

Ingredients for 1 servings:

• 4 eggs
• 1 pinch of salt
• 130 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• 80 g cornstarch
• ½ tsp baking powder
• 500 g low-fat curd cheese
• 600 g sour cream
• 400 g cream
• 80 ml milk
• 140 g sugar
• 1 packet of vanilla sugar
• 600 g raspberries, fresh or frozen
• 10 sheets of gelatin
• ½ lemon zest

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours

so fruity and creamy on delicious sponge cake

For the sponge cake, separate the eggs. Beat the egg whites with salt until stiff. Mix the sugar with the vanilla sugar and add to the mixture. Stir in the egg yolks one at a time. Mix the flour with the cornstarch and the baking powder and fold in. Line a baking tray with baking paper and spread the sponge mixture evenly. Bake in a preheated oven at 200°C (top/bottom heat) for 10 minutes. Allow to cool, remove the baking paper and place the sponge base back on the baking tray. Thaw the frozen raspberries, wash the fresh raspberries and let them drain. For the cream, soak the gelatine in cold water. Whip the cream until stiff. Mix together the quark, sour cream, milk, sugar, vanilla sugar and 400g raspberries. Add the zest of 1/2 a lemon. Squeeze out the gelatine and dissolve it in a saucepan over low heat. Add 2 tablespoons of the quark cream, stir well and then add it to the remaining cream while stirring. Stir in the cream and finally fold in the remaining 200g raspberries. Refrigerate the cream for about an hour. Spread the cream evenly over the sponge cake and refrigerate for at least an hour.