Pleasure of love

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp juice, strong red
• 125 g sugar
• 75 g flour
• 50 g starch flour
• 1 jar of red fruit jelly (500g each)
• 1 pack of pudding powder, vanilla
• 500 ml milk
• 500 g cream cheese or mascarpone
• Sugar or sweetener as desired
• 1 pack of gelatin, ground
• 250 ml cream, or Cremefine for whipping
• 250 g berries, fresh, cleaned

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

fruity cake made of pink sponge cake with vanilla cream and red fruit compote

Grease the bottom of a springform pan and line it with baking paper. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add 50g of sugar and continue beating until stiff peaks form. Refrigerate. Meanwhile, preheat the oven to 200°C (top/bottom heat). Beat the egg yolks with the fruit juice until frothy, then add the remaining sugar and continue beating until the mixture becomes thick and creamy. Sift the flour and cornstarch over the mixture, add the beaten egg whites, and carefully fold everything in. Pour into the prepared springform pan. Bake in the preheated oven for about 20 minutes. Meanwhile, for the custard, mix about 75ml of milk with the custard powder. Bring the rest to a boil in a small saucepan. Meanwhile, soften the gelatine according to the package instructions. Stir the mixed custard powder into the boiling milk and bring to a boil again while stirring until the custard thickens. Remove from the heat and let cool for a few minutes, stirring occasionally. Once it has soaked long enough, add the gelatin to the warm pudding and stir until dissolved. In a bowl, whisk the cream cheese with the sugar or sweetener by hand until smooth. Gradually stir in the warm pudding. Cover the cream with plastic wrap and let it cool in a cool place for at least 30 minutes, until the mixture begins to set slightly. Then whip the cream or Cremefine until stiff peaks form and fold in a little vanilla extract, if desired. Chill for another 1-2 hours, stirring occasionally, until the cream is spreadable. Fill a piping bag with about 3-4 tablespoons of the gelatin. Cut three thin layers from the sponge cake. Place the bottom layer on a plate and spread with half of the red fruit compote. Spread about 1/3 of the cream on top and place the second layer on top. Spread with the remaining compote, spread with about half of the remaining cream, and place the last layer on top. Spread all around with the remaining cream. Garnish with the cream from the piping bag and fresh berries.