Raspberry cake

Ingredients for 16 servings:

• 3 eggs
• 3 tbsp water
• 125 g sugar
• 1 tbsp vanilla sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 500 g cream cheese
• 1 pkt. Jelly, raspberry flavor (not instant)
• 150 g sugar
• 125 ml water
• 400 ml cream
• 1 pkt. Jelly, raspberry flavor (not instant)
• 300 ml water
• 300 g raspberries, slightly thawed

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Dough: Beat eggs, sugar, water, and vanilla sugar until frothy. Sift flour, cornstarch, and baking powder and stir in. Bake for 20 minutes at 175°C. Let cool. Filling: Mix jelly powder with the water, let it swell and dissolve (see package), then fold in the sugar and quark. When the cream begins to set, fold in the whipped cream and pour onto the sponge cake (place a cake ring around it). Topping: Mix jelly powder with water, let it swell and dissolve, then add the sugar and raspberries. As soon as the mixture begins to set, pour it onto the cream. (This goes on really quickly with frozen raspberries; with fresh raspberries it takes a long time for the mixture to set, so you may need to freeze the raspberries.) Decorate with cream if desired, but it looks good as it is too.