Quark Cream Cake with Raspberries and Blueberries

Step 1:

1. Separate egg. Beat egg whites with salt until stiff. Mix egg yolks with water and sugar. Stir in the egg whites. Mix the flour with cornstarch and baking powder, sift over and fold in. Line the bottom of a springform pan with parchment paper. Pour in the dough and bake in the oven at 175 degrees for about 10 to 15 minutes. Let cool down.
2. Remove the cake base from the mold and place on a cake plate. Attach a cake ring around it.

Step 2:

1. Wash the blueberries. Put the powdered sugar, creme de cassis and water in a saucepan and bring to the boil briefly. Cook for about 5 minutes at a low temperature until soft. Remove from heat, let cool down a little and strain through a sieve. (yielded 115 ml for me) Remove 2 tablespoons of the blueberries and set aside.

Step 3:

1. Soak gelatine in cold water. Mix the quark with the sugar and vanilla sugar until creamy. Mix the quark mixture well with 50 ml of the blueberries. Squeeze out the gelatine well and dissolve it. Mix with 2 tablespoons of the quark mixture. Add to the rest of the quark mixture and stir well. Beat the whipped cream with the whipped cream and vanilla sugar until stiff. When the curd mixture starts to gel, fold in the cream. Put on the floor and smooth out. Chill for about 30 minutes

Step 4:

1. Wash and drain raspberries. Carefully pat dry with kitchen paper. Soak gelatin in cold water. Briefly bring the cream to the boil. Take off the stove. Break the chocolate into pieces and melt in the cream. Squeeze out the gelatine well and dissolve it in the warm chocolate cream.
2. Mix the cream cheese with the quark and sugar until creamy. Stir in the chocolate cream. Whip the cream with the cream stabilizer and vanilla sugar until stiff and fold in.
3. Spread a third of the curd mass on the floor. Spread the raspberries on top. Put the rest of the mixture on top and smooth it out. Chill for about an hour.

Step 5:

1. Soak gelatine in cold water. Mix the quark with the sugar and vanilla sugar until creamy. Mix the quark mixture well with 50 ml of the blueberries. Squeeze out the gelatine well and dissolve it. Mix with 2 tablespoons of the quark mixture. Add to the rest of the quark mixture and stir well. Beat the whipped cream with the whipped cream and vanilla sugar until stiff. When the curd mixture starts to gel, fold in the cream. Put on the last layer and smooth out. Chill for 2 to 3 hours (or overnight).

Step 6:

1. Carefully remove the cake ring from the cake. Whip the cream with the cream stabilizer and vanilla sugar until stiff. Brush the top of the cake and the edge with it. Put the cake back in the cold.

Step 7:

1. Whip the cream with the cream stabilizer and vanilla sugar until stiff. Stir in the blueberries that have been set aside. Pour the cream into a piping bag. Put 12 cream tuffs on top of the cake. Refrigerate.

Step 8:

1. Pluck violet flowers from the stems. Rinse briefly with water and drain. Before serving, place a blossom on each of the cream tuffs. (alternatively blueberries)