Light raspberry cream cake

Ingredients for 1 servings:

• 4 eggs
• 90 g sugar
• 1 pinch of salt
• 3 packets of vanilla sugar
• 60 g flour
• 3 packs of pudding powder (almond pudding), alternatively vanilla or cream flavor or cornstarch
• 1 lemon(s), organic, zest
• 1 tsp, leveled baking powder
• 300 ml milk
• 1 pack of pudding powder (vanilla pudding powder)
• 1 tbsp sugar
• 500 g low-fat curd cheese
• 400 ml Cremefine
• 5 packs of cream stiffener
• 3 packets of vanilla sugar
• 400 g raspberries, fresh or frozen
• 100 g desiccated coconut

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 15 minutes

First, bake the sponge cake (this can easily be prepared a day in advance). Separate the eggs, beat the egg whites until stiff, then add the sugar, vanilla sugar, and salt, and beat until stiff and glossy. Stir in the flour, pudding powder (or cornstarch), lemon zest, and baking powder. Pour into a springform pan lined with baking paper and bake in a preheated oven at 160°C fan/convection oven (180°C top/bottom heat) for about 25 minutes. Allow to cool. For the custard, mix some cold milk with the pudding powder and sugar. Bring the remaining milk to a boil, stir in the mixed powder, and bring to a boil. Then let cool slightly. Mix with the quark, stir in the vanilla sugar, and 2 sachets of cream stabilizer. Whip Cremefine with the remaining 3 sachets of cream stabilizer until stiff. Fold the cream into the quark and pudding mixture. Cut a thin layer off the sponge cake top. Cut the remaining sponge cake in half to create 2 layers. Spread 300g of raspberries (frozen is fine) on the bottom layer, then spread half of the cream on top. Place the second layer on top, cover the cake with the remaining cream, and decorate with 100g of raspberries and desiccated coconut. Let it set for at least 3 hours.