Raspberry quark cream cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 130 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 60 g starch flour
• ½ pack of baking powder
• 10 sheets of gelatin
• Water, cold for soaking
• 150 g sugar
• ½ lemon(s), the juice
• 500 g cream
• 500 g low-fat curd cheese
• 250 g raspberries (frozen)
• 400 g raspberries (frozen)
• ½ liter of water
• 2 packs of cake glaze, red
• 4 tbsp, levelled sugar
• 150 g cream
• 1 pack of cream stiffener
• 50 g almond flakes
• 16 raspberries, fresh
• possibly mint

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 7 hours; Cooking/baking time approx. 25 minutes; Total time approx. 9 hours 10 minutes

Preheat the oven to 180°C (top/bottom heat). Separate the eggs and beat the egg whites until stiff. Then add the sugar and vanilla sugar and continue beating. Gradually beat in the egg yolks. Mix the flour, starch, and baking powder, add to the egg mixture, and carefully fold in. Pour the mixture into a 26cm springform pan and bake on the middle rack for about 20-25 minutes. Then let it cool and cut in half lengthwise. Place a tall (!) cake ring around the bottom cake layer. Soak the gelatin in cold water. Whip the cream until stiff. Mix together the sugar, quark, and lemon juice in a large bowl. Squeeze out the gelatin and dissolve it (this works best in the microwave). Stir two tablespoons of the quark mixture into the liquid gelatin, then stir everything else into the quark mixture. Fold the whipped cream into the quark mixture. Then divide the mixture. Fold the raspberries into one half and spread the raspberry quark mixture on the bottom cake layer. Then place the second layer on top and spread the remaining quark cream on top, spreading it evenly. Refrigerate the cake for at least 4 hours. Distribute the frozen raspberries over the quark mixture, filling any gaps well. Make a glaze from the cake glaze powder with sugar and water according to the package instructions and spread it over the raspberries. Refrigerate the cake again for about 2 hours. Lightly toast the flaked almonds in a dry pan and let cool. Remove the cake ring. Whip the cream with cream stiffener and pipe cream puffs onto the cake, placing a fresh raspberry on each one. Spread the remaining cream all over the cake and decorate with the toasted flaked almonds. Garnish with fresh mint, if desired.