Raspberry Champagne Cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 1 pinch of salt
• 290 g sugar
• 75 g flour
• 75 g cornstarch (e.g. Mondamin)
• 1 tsp, heaped baking powder
• 250 g mascarpone
• 500 g low-fat curd cheese
• 1 packet of vanilla sugar
• 1 lemon(s), juice
• 100 ml champagne (or sparkling wine)
• 270 g raspberries, frozen or fresh
• 500 g whipped cream
• 1 pack of cream stiffener
• 5 tbsp almond flakes
• 40 g dark chocolate
• 17 pcs raspberries, fresh

Instructions

Working time approx. 55 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 55 minutes

Not suitable for children. Very tasty!

Separate the eggs. Beat the egg whites with the salt until stiff. Beat the egg yolks with 190g of sugar until white and foamy. Mix the flour, starch, and baking powder and slowly stir into the egg yolk mixture. If the batter is too stiff, add 1-2 tablespoons of water. Now slowly fold in the egg whites, very carefully so that the egg whites do not collapse. Line the bottom of a 26cm springform pan with baking paper, pour in the batter, and smooth it out. Bake in a preheated oven (200°C, 180°C fan-assisted) for about 25 minutes. After baking, carefully loosen the edges and let the sponge cool. Then turn out onto a plate, remove the baking paper, and cut the sponge in half (with a string or a large knife). Beat the mascarpone with the quark, 100g of sugar, vanilla sugar, and lemon juice until smooth. Stir in the champagne and divide the cream into two portions. Add the raspberries to one half. Place the bottom layer on a plate (e.g. the bottom of a cake dome) and enclose it with a cake ring. Spread the raspberry cream on top. Place the second cake layer on top. Spread the other half of the cream on top and place the lid on top. Refrigerate the cake for approx. 2 hours. Whip the cream until stiff. Spread 2/3 of the cream over the sides and top of the cake. Put the remaining cream in a piping bag and make 16 dots around the edge of the cake. If you like, you can also put one in the middle. Arrange the lightly toasted almonds around the edge of the cake. Use a vegetable peeler to peel off small circles of dark chocolate and arrange them on top of the cake. Place the raspberries on the dots.