John Myers
Ingredients for 1 servings:
- 5 eggs
- 125 g sugar
- 1 packet of vanilla sugar
- 125 g flour
- 1 pinch of baking powder
- 50 g chocolate (chocolate drops)
- Fat, for the shape
- 250 g mascarpone
- 250 g quark
- 90 g sugar
- 1 packet of vanilla sugar
- 6 sheets of gelatin
- 400 g cream
- 500 g raspberries
- 200 g cream
- Raspberries
- Fat, for the shape
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
for 18 pieces
Preheat oven to 180°C and grease a springform pan. Dough: Separate the eggs and beat the egg whites with 1/3 of the sugar until stiff peaks form. Beat the egg yolks with the remaining sugar and vanilla sugar until frothy. Add the egg whites, sifted flour, and chocolate drops to the foam mixture and fold in. Pour the dough into the springform pan and bake at 180°C for 30-45 minutes. Filling: Mix the mascarpone, quark, remaining sugar, and vanilla sugar until smooth. Soak the gelatine in cold water, squeeze out the excess liquid, and dissolve it in a bain-marie. Mix some of the cream with the gelatine, then stir into the rest of the cream. Whip the cream and fold in. Cut the cooled sponge cake in half lengthwise. Enclose the bottom layer in a cake ring, arrange half of the raspberries on it, and spread half of the cream on top. Place the second layer on top and cover with the remaining raspberries. Spread the remaining cream on top and smooth it down. Chill. Decoration: Remove the cake from the ring, whip the cream, and spread it over the edges. Divide into 18 slices and garnish with the remaining cream and raspberries.
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