Speculoos Ricotta Cake

Ingredients for 1 servings:

• 500 g raspberries, frozen
• 3 eggs
• 1 pinch of salt
• 175 g sugar and 2 tbsp
• 3 packets of vanilla sugar
• 75 g flour
• 25 g cornstarch
• 1 tsp baking powder
• 6 sheets of white gelatin
• 1 tbsp lemon juice
• 1 pack of chocolate (chips)
• 100 g speculatius biscuits
• 500 g ricotta
• 500 g quark (low-fat quark)
• 1 tsp cinnamon
• 300 g whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Thaw the raspberries. Line the bottom of a springform pan with baking paper. Separate the eggs. Beat egg whites, salt, and 3 tablespoons of cold water until stiff, then add 75g of sugar and 1 tablespoon of vanilla sugar. Beat in the egg yolks, one at a time. Sift the flour, cornstarch, and baking powder together and carefully fold in. Spread into the pan. Bake in a preheated oven at 175°C for about 25 minutes, then let cool. Soak the gelatin in cold water. Puree the raspberries, 2 tablespoons of sugar, and lemon juice. Squeeze out the gelatin and dissolve over medium heat. Stir in 3 tablespoons of purée, then stir into the rest of the purée. Chill for about 10 minutes, until it begins to set. Halve the sponge cake. Close the cake ring around the first layer. Spread the purée on top. Chill for about 2 hours. Finely break up the speculatius biscuits. Mix together the ricotta, quark, cinnamon, 100g sugar, and 1 tablespoon of vanilla sugar. Fold in the speculatius biscuits. Spread over the purée. Place the second layer on top. Chill for about 2 hours. Whip the cream until stiff peaks form, adding a pinch of vanilla sugar. Spread over the cake, sprinkle with chocolate chips, and dust with cinnamon. Fruit purée, cream, and custard also make a great layered dessert!