Raspberry – Cream Quark Cake with Lemon Curd Filling

For the sponge cake, preheat the oven to 210 ° C. Sieve the flour and cornstarch into a bowl. Separate the eggs. Beat the egg whites with the sugar and a pinch of salt to a creamy snow. Stir the egg yolks, vanilla pulp and lemon zest into the egg whites. Fold in the flour mixture. Finally stir in the melted butter.

Draw the size of the cake ring (28 Ø cm diameter) with a pencil on baking paper, add a third of the dough mixture and smooth it out. Bake in the oven on the middle rack for 4 to 5 minutes. Take out and let cool. Bake 2 more sponge cake bases from the rest of the batter in the same way.

For the cream filling, wash the marjoram and pat dry, put 1 stalk aside for the garnish. Bring the milk, sugar and marjoram to the boil and let it steep for a few minutes. Soak the gelatine in cold water.

Whisk the egg yolks in a bowl. Pour in the hot milk, stirring constantly, removing the marjoram. Squeeze out the gelatine well and dissolve it in the egg milk. Mix in the quark, vanilla pulp, lemon zest and a pinch of salt and refrigerate. Whip the cream until stiff. As soon as the curd mixture begins to gel, fold in the cream.

Sort the raspberries, wash and pat dry. Put twelve raspberries aside for the garnish and dip in the cake topping. Cut out the biscuit bases with the cake ring so that the bases are evenly round and have a straight edge. Place a base on a cake plate and brush with 2 to 3 tablespoons of lemon curd. Put the second floor on top. Place the lightly oiled and sugared cake ring around it and spread 1 to 2 teaspoons of lemon curd on the second base. Cover with the raspberries and spread the curd mixture on top.

Coat the third floor with the cake glaze. Cut or mark into 12 pieces of cake and place on the quark layer. Chill the cake for 5 to 6 hours. Before serving, dust with powdered sugar if there is no icing on it and decorate the center of the cake with the raspberry and the marjoram stalk.