Quark fruit cake

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water, hot
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 75 g cornstarch
• 1 tsp baking powder
• Margarine for the mold
• 6 sheets of white gelatin
• 300 g quark
• 1 lemon(s), juice
• 1 packet of vanilla sugar
• 2 eggs, separated
• 100 g sugar
• 5 tbsp milk
• 4 tbsp water, hot
• 375 ml cream
• 3 bananas
• ½ can mandarin oranges
• 250 g cherry(s) from the jar
• 10 g butter
• 70 g almond flakes
• 125 ml cream
• 1 packet of vanilla sugar

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 50 minutes

For the batter, beat the egg yolks and water in a bowl until frothy. Gradually add the sugar. Beat the egg whites with the vanilla sugar until stiff. Slide them onto the egg yolk mixture. Mix the flour with the cornstarch and baking powder and add to the bowl. Fold in loosely. Grease a 24cm springform pan with margarine. Pour in the batter, smooth it out and place it on the middle shelf of the preheated oven. Bake for 30 minutes. Electric oven 180°C, Gas Mark 3. Allow the base to cool on a wire rack. For the filling, soak the gelatine in cold water. Beat the quark with lemon juice, vanilla sugar, egg yolks, sugar and milk in a bowl until frothy. Squeeze out the gelatine, dissolve it in the hot water and stir it into the quark mixture, then refrigerate. Beat the egg whites and cream separately until stiff. When the quark mixture begins to set, fold in the beaten egg whites and cream. Cut the cake base in half, place one layer on a cake plate, and secure the springform pan rim around the outside. Spread one-third of the filling onto the base, then arrange sliced ​​banana, drained mandarin oranges, and cherries (reserve 12 for garnish). Spread the remaining quark mixture on top, cover with the second layer of cake, and refrigerate for 2-3 hours. For the garnish, heat the butter in a pan. Toast the flaked almonds for 5 minutes until golden brown. Whip the cream with the vanilla sugar until stiff. Place one-third into a piping bag. Remove the springform pan rim, spread the cream over the cake and top, and sprinkle with flaked almonds. Pipe 12 dollops of cream onto the cake and garnish with cherries. For 12 servings, one serving has approximately 450 kcal.