Spaghetti cake

Ingredients for 12 servings:

• 4 eggs, separated
• 1 pinch of salt
• 120 g sugar
• 120 g flour
• 1 small can of pineapple, sliced ​​or peaches
• 250 g quark, 10%
• 500 ml whipped cream, whip until stiff
• 1 pt. cream powder (vanilla paradise cream)
• jam
• Chocolate, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vemmina

Sponge cake: Beat 4 egg whites with a pinch of salt and sugar until stiff. Fold in the egg yolks and the sifted flour. Bake for about 15 minutes at 200°C (top/bottom heat). Let the cake cool, then remove from the tin. Whip the cream until stiff, carefully fold in the curd cheese, and fold in the powder as needed (it shouldn’t be too stiff). Spread about 3 tablespoons of the cream onto the cooled base, then scatter the chopped fruit over it. Fill the remaining cream into a piping bag fitted with a 20 mm nozzle and the spaghetti insert. Pipe the spaghetti over the top. Mix the jam, scatter the “spaghetti” on top, and sprinkle with grated white chocolate.