Raspberry cake

Ingredients for 1 servings:

• 1 pack of jelly, raspberry flavor
• 80 g sugar
• 350 ml water
• 250 g low-fat curd cheese
• 200 ml cream
• 150 g raspberries
• 1 packet of vanilla sugar
• 2 eggs
• 70 g sugar
• 1 pinch of salt
• 85 g flour
• 1 tsp, leveled baking powder
• 50 g raspberries, for decoration
• Chopped pistachios for decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

Prepare the jelly with 350 ml water and 80 g sugar according to the package instructions and let cool slightly. Preheat oven to 200°C. For the sponge cake, beat the eggs for at least 2 minutes until frothy. Slowly add the sugar while stirring, then add the salt. Then continue stirring for 5 minutes. Mix the flour and baking powder and sift it over the egg mixture. Carefully fold in. Pour the batter into a greased springform pan (24 cm) and bake for about 20 minutes. After baking, immediately remove from the pan and let cool. Stir the quark into the cooled jelly and chill, stirring occasionally. When the mixture has set, whip the cream with the vanilla sugar until stiff and fold in. Cut the sponge cake in half horizontally and place the bottom part back in the pan. Spread about half of the quark mixture on the base. Distribute the raspberries on top. Place the second layer on top of the filling and cover with the remaining mixture. Let rest in the refrigerator for at least 3 hours. Carefully loosen the sides of the baking pan. Decorate the cake with chopped pistachios and raspberries. Tip: You can also use frozen raspberries for the filling.