Quark cream cake with raspberries

Ingredients for 1 servings:

• 3 egg whites
• 3 tbsp water, cold
• 150 g sugar
• 150 g flour
• 1 tsp, leveled baking powder
• 500 g raspberries, frozen
• 2 tbsp powdered sugar
• 500 g low-fat curd cheese
• 120 g sugar
• 1 sachet of vanilla sugar
• 1 cup sour cream
• 2 cups of cream
• 3 tbsp lemon juice
• 3 tbsp raspberry liqueur, to taste
• 12 sheets of white gelatin
• 1 cup of cream, for decoration
• 1 bag of cream stiffener

Instructions

Working time approx. 50 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 35 minutes; Total time approx. 7 hours 25 minutes

summery fresh

Sponge cake base: Beat egg whites with water and sugar until stiff. Fold the egg yolks into the egg whites. Sift the flour and baking powder into the egg mixture and carefully fold in. Pour the batter into a 26cm springform pan, greased only on the bottom, and bake in a preheated oven at 180°C (top/bottom heat) for approx. 35 minutes. After baking, let the base cool on a rack and then cut in half crosswise. Filling: Blend the thawed raspberries (reserve a few for decoration) with the powdered sugar in a blender and pass through a sieve. Soak the gelatine according to the package instructions and dissolve it in a hot water bath. Gradually stir a few tablespoons of raspberry puree into the gelatine and then mix with the rest of the raspberries. Whip the cream until stiff, mix the quark with the remaining ingredients. Fold in the cream and finally the raspberry mixture. Place a cake ring around one half of the cake base, fill with the quark mixture (reserve a little for decoration), place the second layer on top, and spread with the remaining mixture. Chill for several hours. Whip the cream with whipped cream stabilizer until stiff, and garnish the finished cake as desired.