Raspberry cake with quark and yogurt

Ingredients for 1 servings:

• 60 g flour
• 50 g cornstarch
• 125 g sugar
• 3 eggs, separated
• ¾ pack of baking powder
• 3 tbsp water
• 2 packets of vanilla sugar
• 1 pinch of salt
• 500 g mascarpone
• 250 g cream cheese
• 500 g yogurt
• 200 ml cream
• 400 g raspberries (frozen)
• 60 g sugar
• 200 ml syrup (raspberry)
• 2 packets of vanilla sugar
• 1 pack of ladyfingers
• 2 sachets of gelatin powder

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours

not suitable for losing weight

For the base, beat the egg yolks with water, vanilla sugar, and sugar until frothy. Mix the flour, starch, baking powder, and salt. Gradually fold them into the egg yolk mixture. Beat the egg whites with a mixer until stiff peaks and carefully fold them into the batter. Pour into a springform pan and place it in the preheated oven. Bake at 170°C (convection oven) for about 20 minutes. Turn off the oven, open the door a crack, and let the base stand in the oven for a few more minutes. Cut the cooled base crosswise. Place the bottom part of the base in the pan. Halve the sponge fingers. Form a rim with the halves in the pan. To do this, place the sponge fingers on the edge of the pan with the cut side down. For the cheese mixture, mix the quark, mascarpone, yogurt, sugar, and raspberry syrup. Beat the cream with the vanilla sugar until stiff peaks and fold into the cheese mixture. Mix in the well-thawed and drained raspberries. Add the gelatine according to the package instructions. Spread the mixture into the pan. Place the second layer of cake base on top and press down lightly. Refrigerate for at least 4 hours, preferably overnight.