Quark cream cake with berries

Ingredients for 1 servings:

• 4 m.-sized eggs
• 180 g sugar
• 200 ml milk
• 160 ml sunflower oil or rapeseed oil
• 1 packet of baking powder
• 300 g flour
• 1 tsp vanilla extract
• 500 ml whipped cream
• 170 g cream cheese
• 500 g low-fat curd cheese
• 1 tsp vanilla extract
• 4 packs of cream stiffener
• 110 g powdered sugar
• 100 g raspberry jam
• 150 g blueberries
• 100 g raspberries
• some rosemary and gypsophila for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

First, beat the eggs, vanilla extract, and sugar in a bowl for 8 minutes until the mixture is nice and creamy. Then add the oil and milk and mix briefly. Then sift in the flour and baking powder. Pour the finished mixture into a 26 cm springform pan and bake at 180°C (top/bottom heat) for 40 minutes. Let the base cool completely. Whip the cream with the cream stiffener until stiff peaks form and chill. Mix together the cream cheese, low-fat quark, powdered sugar, and vanilla extract. Then fold in the cream with a spatula. Cut the cooled sponge cake into two equal slices and stack them using a ring tin. Place one sponge cake slice on the base, then spread the raspberry jam on it, spoon some quark cream over it, and place the second sponge cake slice on top. Spread the cream over the top of the cake to prevent it from drying out, then refrigerate the cake to make the layers more stable. After 30 minutes, remove the cake ring and spread the remaining cream over the cake. Finally, decorate the cake with blueberries, raspberries, baby’s breath, and rosemary as desired. Note: Baby’s breath is for decoration only and is not edible!