Raspberry cream cheese cake

Ingredients for 1 servings:

• 6 eggs, separated
• 180 g sugar, fine
• 2 tsp vanilla sugar
• 180 g flour
• 2 tsp baking powder
• 1 pinch of salt
• some lemon(s), grated peel (untreated)
• 500 g raspberries, fresh or frozen
• 200 g sugar, fine
• 80 ml raspberry spirit, if you don’t like alcohol, use raspberry juice
• 80 g cornstarch
• 200 g quark
• 200 g powdered sugar
• Lemon juice from half a lemon
• ½ packet of vanilla sugar
• 500 ml whipped cream
• 8 sheets of gelatin
• 250 ml cream, whipped
• Almond(s), sliced

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 30 minutes

For the batter, beat the egg yolks with the sugar, vanilla sugar, and a pinch of salt until frothy. Beat the egg whites until stiff peaks form. Then fold the frothy mixture into the beaten egg whites along with the flour sifted with baking powder and grated lemon zest. Pour the batter into a 26 cm springform pan lined with baking paper and smooth it down. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes. Use a skewer to test the sponge cake: Turn it out onto a tea towel or baking paper dusted with sugar, remove the springform pan base, and carefully peel off the baking paper. Allow the sponge cake to cool completely, then cut it in half. For the raspberry filling, bring the raspberries and sugar to a boil while stirring. Mix the raspberry brandy or raspberry juice with the cornstarch until smooth, stir into the raspberries, bring to a boil once, strain through a fine sieve, and allow to cool. For the quark cream, soak the gelatine in cold water for five minutes. Mix the strained quark with the sifted powdered sugar, lemon juice, and vanilla sugar. Whip the cream until stiff. Dissolve the well-squeezed gelatin over low heat and let it cool to room temperature. Mix about 3 tablespoons of the quark cream with the gelatin, add to the remaining quark, and mix everything well. Fold the quark cream into the cream. Line the cleaned springform pan with cling film. Place a sponge cake base in the pan, spread the raspberry filling and then the quark filling evenly over it, and smooth it down. Place the second cake base on top and cover with the overhanging cling film. Refrigerate the cake overnight to allow the cream to set, then turn it out of the pan onto a cake stand and remove the film. Spread the whipped cream over the top and the edges of the cake and sprinkle with the almond flakes.