Number / Letter Cake

Ingredients for 1 servings:

• 7 eggs
• 182 g sugar
• 140 g flour
• 84 g baking cocoa
• e.g. vanilla powder
• 1 pinch of salt
• 56 ml oil
• 56 ml milk, lukewarm
• 450 g low-fat curd cheese
• 300 g mascarpone
• 150 g cream
• 3 packs of cream stiffener
• 3 tsp lemon juice
• 60 g powdered sugar, sifted
• 1 tsp vanilla paste
• some baking cocoa
• 150 g raspberries
• n. B. sugar
• 1 dashes lemon juice
• e.g. vanilla pudding powder
• e.g. blackberries, blueberries, mint leaves, Giotto, mini chocolate cookies, chocolate bonbons, Kinder chocolate, Rocher,…

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

for 1 tray

For the sponge cake, beat the eggs and sugar for about 10 minutes until frothy. Mix together the flour, cocoa, vanilla, and salt. Mix the oil and milk. First fold the flour mixture, then the milk mixture into the egg mixture. Place a square baking frame on a baking sheet lined with baking paper – making full use of the baking sheet – and secure the baking paper to the top edge with metal paper clips. Pour in the batter. Bake the sponge cake in the oven at 190°C (top/bottom heat) for about 15-20 minutes. Do a skewer test. Divide the cooled sponge cake into 2 layers. For the cream, whip the cream until stiff and drizzle in 1 tablespoon of the cream stabilizer. Whisk the mascarpone, lemon juice, powdered sugar, vanilla, and 2 tablespoons of the cream stabilizer until smooth. Stir in the quark. Fold in the whipped cream. Separate half of the cream and stir in a little cocoa. For the raspberry sauce, bring the raspberries to a boil with the lemon juice and sugar and thicken with a little custard powder. Let the raspberry sauce cool. Place two number or letter stencils on both the bottom and top sponge cakes and cut them out neatly. Place cream puffs neatly on the bottom numbers and spread some raspberry sauce in the center. Place the top cakes on top and also decorate with puffs. Then decorate the numbers as desired.