Raspberry quark cream cake

Ingredients for 1 servings:

• 4 large eggs
• 4 tbsp water, hot
• 150 g powdered sugar
• 1 sachet of vanilla sugar
• ½ bottle of butter-vanilla flavoring
• 1 tsp, heaped baking powder
• 100 g flour
• 50 g cornstarch
• 375 g raspberries, frozen
• 2 bags of cream stiffener
• 375 g low-fat curd cheese
• 600 ml whipped cream
• 3 bags of cream stiffener
• 75 g sugar
• 2 bags of vanilla sugar
• 2 tbsp lemon juice
• 75 g almonds, roasted
• 50 g chocolate coating, melted

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

For the batter, first beat the eggs with the water until frothy, then add the powdered sugar, vanilla sugar, and half the bottle of butter-vanilla flavoring and stir in. Now add the flour, baking powder, and cornstarch and stir to combine. Line a 26 cm springform pan with baking paper and pour in the batter. Bake at 175°C – 200°C for 30-45 minutes. Immediately after baking, remove from the pan and peel off the paper. Let cool, and then cut in half. For the filling, thaw the raspberries and puree them. Mix with 2 sachets of cream stabilizer. Spread 1/3 of this on the bottom layer. Stir the quark into the remaining raspberry mixture. Whip the cream with the cream stabilizer, sugar, and vanilla sugar until stiff, then fold into the raspberry-quark mixture and season with lemon juice to taste. Spread half of the mixture onto the bottom layer, sprinkle with the almonds, and cover with the top layer. Spread the remaining raspberry quark cream over the edges and top of the cake. For decoration, reserve some of the cream and pipe small tufts onto the cake. If you like, you can also decorate the cake with melted chocolate coating.