Small berry lemon cake

Ingredients for 1 servings:

• 1 egg(s)
• 45 g sugar
• 60 g butter
• 60 g flour
• 1 pinch of baking powder
• 1 pinch of salt
• e.g. vanilla sugar
• 200 ml cream
• 250 g quark
• 150 g yogurt
• 1 lemon(s), untreated, juice and zest
• possibly lemon flavor
• 4 tbsp sugar
• 1 pack of instant gelatin
• 400 g fruit, e.g. raspberries
• n. B. sugar
• 2 packs of instant gelatin

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes

for a mold with a diameter of 20 cm

For the base, beat the egg and sugar until fluffy and add the butter. Then fold in the flour, baking powder, salt, and vanilla sugar. Pour the mixture into a 20 cm springform pan or a baking frame and bake for 10-15 minutes at 200°C (top/bottom heat). Then let the batter cool. For the lemon cream, whip the cream until stiff peaks and mix the quark and yogurt. Add the juice and zest of one lemon and the sugar to the quark and yogurt mixture. If desired, you can also add a small bottle of lemon flavoring. Then stir in the sachet of instant gelatine and fold in the cream. Spread the mixture onto the cake base (ideally in a cake ring) and refrigerate briefly. While the cake is refrigerating, thaw the berries or clean and puree them. If you like, you can also press the berries through a sieve to remove any seeds. Then add sugar to taste and stir in the instant gelatine. Fill the cake with berries and refrigerate. Since you’re using instant gelatin, the cake sets very quickly and is ready to eat after about an hour.