Red fruit compote slices

Ingredients for 1 servings:

• 250 g margarine or butter, soft
• 350 g sugar
• 1 pack lemon(s) – zest, grated
• 3 pinches of salt
• 6 m.-sized eggs
• 250 g flour
• 1 packet of baking powder
• 750 g whipped cream
• 3 packs of cream stiffener
• 1 kg low-fat quark
• 2 packets of vanilla sugar
• 1 cup of red fruit compote (500 g)
• Grease for the tray
• Flour for the baking sheet

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

for a drip pan approx. 32 cm x 39 cm

Grease and flour a roasting pan (approx. 32 cm x 39 cm and approx. 3.5 cm deep). Cream together soft margarine or butter, 200 g sugar, lemon zest, and 3 pinches of salt using the whisk attachment of a hand mixer until creamy. Beat in the eggs one at a time. Mix the flour and baking powder and briefly stir in alternately with 100 g liquid cream. Spread onto the roasting pan. Bake in a preheated oven (electric stove: 200°C, gas mark 3) for approx. 15 minutes. Allow to cool. Whip 500 g of cream until stiff, gradually adding 1 sachet of cream stabilizer. Mix the low-fat quark with 150 g sugar, vanilla sugar, and 2 sachets of cream stabilizer. Immediately fold in the cream and spread the mixture onto the cake base. Cut the cake crosswise into strips approx. 5 to 7 cm wide and remove from the roasting pan. Just before serving, spread the strips with red fruit compote. Cut each into about 5 pieces. Finally, whip the remaining 150g of cream until semi-stiff and spread in dollops on the slices.