Prince Pückler Cake

Ingredients for 1 servings:

• 3 eggs
• 1 pinch of salt
• 225 g sugar
• 4 packets of vanilla sugar
• 75 g flour
• 25 g cornstarch
• ½ tsp baking powder
• 500 g mascarpone
• 750 g cream cheese
• 9 sheets of gelatin
• 200 g nougat (nut nougat)
• 750 g cream
• 300 g strawberries
• 3 tbsp water
• Almond(s) (flakes)
• Lemon balm leaves
• strawberries
• Waffles (ice cream cones)

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 15 minutes

Separate the eggs. Beat the egg whites and 3 tablespoons of water until stiff. Gradually add the salt, 1 sachet of vanilla sugar, and 75g of sugar. Stir in the egg yolks. Mix the flour with the cornstarch and baking powder and fold into the egg mixture. Spread onto a 26cm diameter springform pan lined with baking paper. Bake in a preheated oven at 175°C (fan oven not suitable) for 20-25 minutes. Loosen the sponge cake from the sides of the pan and allow to cool. Mix the mascarpone with the quark, 1 sachet of vanilla sugar, and 100g of sugar. Divide the mixture into thirds. Soak the gelatine in cold water. Chop the nougat, melt it in a hot water bath, and stir it into the first third of the quark cream. Squeeze out 2 sheets of gelatine, dissolve it, and stir it into the nougat cream. Whip 400g of cream until stiff. Fold 1/3 of the cream into the nougat cream. Halve the sponge cake horizontally so that the bottom layer is thicker. Wrap the thin layer in a damp cloth. Close the rim of the pan around the thick layer and spread the nougat cream on top. Chill for approx. 45 minutes. Purée the strawberries and 50g of sugar. Stir into the second third of the quark cream. Dissolve 5 sheets of gelatine and mix with the strawberry cream. Chill for approx. 10 minutes. Fold in 1/3 of the cream. Spread in a dome shape over the nougat mixture and chill for approx. 1 1/4 hours. Stir 1 sachet of vanilla sugar into the remaining quark cream. Dissolve 2 sheets of gelatine and mix with the quark cream. Fold in the last third of the cream and spread over the strawberry cream. Press the thin layer onto the cake in a dome shape. Chill for approx. 3 hours. Whip 350g of cream until stiff peaks form, gradually adding 1 sachet of vanilla sugar. Remove the cake ring. Spread the cream all over the cake. Decorate with strawberries, ice cream cones, almonds, and lemon balm.