Raspberry marble cake

Ingredients for 1 servings:

• 250 g raspberries (frozen)
• 3 m.-sized eggs
• 4 tbsp water
• 210 g sugar
• 1 tsp lemon juice
• 120 g flour
• ¼ tsp baking powder
• 3 sheets of red gelatin
• 6 sheets of white gelatin
• 500 g low-fat curd cheese
• 2 packets of vanilla sugar
• 500 g whipped cream
• 2 tbsp sugar
• possibly jam (raspberry) for decoration
• possibly brittle for decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes

First, thaw the raspberries. Separate the eggs and beat the egg whites with 4 tablespoons of water until stiff, gradually adding 60g of sugar. Fold in the egg yolks and lemon juice. Mix the flour with the baking powder and fold in. Line the bottom of a springform pan (26cm diameter) with baking paper. Pour in the batter. Bake in a preheated oven (electric oven: 175°C, fan oven: 150°C) for about 25-30 minutes. Then let the base cool. Place a cake rim around the cooled base (or use the springform pan). Soak the red and white gelatin separately. Mix the quark with the vanilla sugar and 150g of sugar. Squeeze out the white gelatin and dissolve it in a small saucepan over low heat. First, mix it with a little quark cream and then stir it into the remaining cream. Whip 400g of cream until stiff, fold it into the quark cream, and then spread it over the cooled base. Puree the thawed raspberries with 2 tablespoons of sugar and pass through a sieve. Squeeze out the red gelatin, dissolve it, and stir it into the raspberries. Spread the mixture onto the cream and gently swirl it through with a fork (this creates a beautiful marbled pattern). Chill the cake for at least 4 hours. Remove the cake from the tin. Whip 100g of cream until stiff and decorate the finished cake with whipped cream puffs. If you like, you can also garnish the puffs with some warmed raspberry jam and brittle.