Raspberry cake with Baileys cream

Ingredients for 1 servings:

• 3 eggs
• 4 tbsp water, hot
• 150 g sugar
• 125 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 500 g raspberries
• 150 g sugar
• 250 g quark
• 400 ml whipped cream
• 150 ml Baileys Irish Cream
• 2 packs of red cake glaze with sugar
• 2 packs of cream stiffener
• 1 pack of Agartine

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Grease the bottom of a 28 cm springform pan and preheat the oven to 180°C. Separate the eggs. Whisk the egg yolks with water until thickly foamy. Beat the egg whites until stiff peaks form, add 1 tablespoon of sugar (of the total amount) and continue beating until dissolved. Slowly add the remaining sugar to the egg yolk mixture and beat until dissolved. Pile the beaten egg whites on top of the egg yolk mixture. Sift the flour, baking powder, and cornstarch over the mixture and carefully fold everything in. Pour the batter into the pan and bake on the middle shelf of the oven for 20-25 minutes. Then let it cool in the pan for 10 minutes, remove the sides of the springform pan, and trim the dome off the cake base. Place the cake base on a cake plate and surround it with a cake ring. Whip the cream with cream stiffener until stiff peaks form. In another bowl, combine the quark with the sugar and Baileys, then fold in the whipped cream. Prepare the agartine according to the instructions for cold dishes and stir it in vigorously. Spread the cream over the cake base. Prepare the red glaze according to the package instructions and let it cool for one minute. Meanwhile, generously spread the frozen raspberries over the cream. Spread the hot glaze evenly over the raspberries. Keep the cake as cool as possible until ready to serve.