Red fruit jelly cake with meringue

Ingredients for 1 servings:

• 200 ml cream
• ½ piece(s) butter
• ½ cup sugar (please use cream cup)
• 1 packet of vanilla sugar
• 3 eggs
• 2 eggs, including the yolk
• 2 cups flour (please use cream cups)
• 2 tsp cocoa powder
• 3 tsp baking powder
• 2 eggs, of which the egg white
• 5 sheets of white gelatin
• 500 g quark (low-fat quark)
• ½ lemon(s), grated zest and juice
• 1 cup of red fruit compote

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Transfer the cream to a bowl and chill. Use a measuring cup to measure. Cream the butter with 1/2 cup of sugar and vanilla sugar until creamy. Stir in the eggs and egg yolks. Stir in the flour, cocoa, baking powder, and 4 tablespoons of cream. Preheat the oven to 180 degrees Celsius. Pour the batter into a greased springform pan and bake for about 20 minutes. Beat the egg whites until stiff, sprinkling in 1/2 cup of sugar. Spread the mixture on the cake base and bake for another 15 minutes. Cut the cake base in half horizontally. Soak the gelatine according to the instructions. Mix together the quark, remaining sugar, lemon zest and juice, and red fruit compote. Squeeze out the gelatine and heat until dissolved. Stir in 3 tablespoons of the quark cream, then mix with the remaining quark mixture. Chill. Whip the remaining cream until stiff and stir into the quark mixture. Place a cake ring around the bottom layer. Smooth the quark mixture on top. Place the top layer on top. Chill for about 3 hours. Remove the cake ring. The cake tastes best when fresh and the meringue topping is still crispy.