Raspberry-Lime Cake

Ingredients for 1 servings:

• 4 large eggs
• 4 tbsp water, hot
• 180 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 100 g cornstarch
• ½ pack of baking powder
• 3 tbsp cocoa powder
• 300 g natural yogurt, 1.5% fat
• 500 g quark
• 500 g cream
• 3 limes
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 120 g sugar
• 500 g raspberries, frozen unsweetened
• 1 pack of cake glaze, red
• 1 pack of gelatin (fix), both bags are required

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

fresh, fruity cake

Chocolate sponge cake: Separate the eggs and whisk the egg yolks with the hot water until frothy. Then add the sugar and vanilla sugar and beat everything until thick and creamy. Pour the beaten egg whites over the cream and cover with the previously sifted flour/starch mixture, carefully folding in with a whisk. Bake at 180°C on the middle rack for about 35 minutes. Cut the base in half twice to create three layers. The base can also be prepared a day in advance. Lime filling: Whip 250g of cream with 1 sachet of cream stiffener and 1 sachet of vanilla sugar until stiff. Mix 250g quark, 150g yogurt with 60g sugar. Squeeze the limes and add the juice and pulp to the quark mixture. Then stir in 1 sachet of gelatine fix according to the package instructions. Then fold in the stiffly whipped cream. Place a cake ring around the first layer. Spread the lime, quark, and cream mixture on top and smooth it down, then place the second layer on top and press down lightly. Raspberry filling: Whip 250g of cream with 1 sachet of cream stiffener and 1 sachet of vanilla sugar until stiff. Purée 300g thawed raspberries and mix with 250g quark, 150g yogurt, and 60g sugar, then stir in 1 sachet of gelatine fix. Then fold in the stiffly whipped cream and spread the mixture on the second layer. Then place the third layer on top and press down lightly. Purée the remaining raspberries and thin with a little water. Prepare the glaze according to the package instructions using the puréed raspberries and water and spread it on the top layer.