Raspberry checkerboard cake

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 2 tsp baking powder
• 5 tbsp cocoa powder (40 – 50 g)
• 1 tbsp oil
• 7 sheets of gelatin
• 400 g cream
• 2 packets of vanilla sugar
• 500 g low-fat curd cheese
• 150 g sugar
• ⅛ liter milk
• 1 lemon(s), untreated, 4 tbsp juice + grated zest
• 200 g raspberries, frozen or fresh

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 35 minutes; Total time approx. 7 hours 35 minutes

also something for the eye, which poses a puzzle, from a 26 cm springform pan

Line the bottom of a springform pan (Ø 26 cm) with baking paper. Separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff, while gradually adding the sugar and vanilla sugar. Beat in the egg yolks, one at a time. Sift the flour, baking powder, and cocoa powder over the batter. Fold in the oil. Spread the batter into the pan and bake in a preheated oven (150°C fan oven) for about 35 minutes. Allow to cool. Cut the base in half horizontally once. Place the cake ring around the bottom layer. Cut the second layer into 6 rings, each about 2 cm wide. Place the 1st, 3rd, and 5th rings (counting from the outside in) on the base, leaving 2 cm between each ring. Soak the gelatin in cold water. Remove the frozen raspberries from the freezer, hull the fresh ones, and drain well. Whisk the cream and vanilla sugar until stiff. Mix together the quark, sugar, milk, lemon zest, and juice. Dissolve the gelatin over low heat. Stir in 2 tablespoons of quark cream and stir into the remaining cream. Fold in the cream and raspberries. Spoon or piping bag to fill the gaps between the rings with approximately half of the cream. Place the remaining dough rings on top of these cream rings. Fill the gaps with the remaining cream and spread it over the cake. Refrigerate for 5 hours. Dust with 1 teaspoon of cocoa powder, if desired.