Sponge cake with curd and yogurt cream and raspberry jelly

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar, fine
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 lemon(s), untreated, zest
• 60 g Flour, smooth
• 30 g cornstarch
• 2 tbsp oil
• 250 g quark (cottage cheese), 40% fat
• 250 g yogurt, 3.6%
• 220 g icing sugar or fine granulated sugar
• 1 lemon(s), untreated, zest and juice
• 7 sheets of gelatin
• 500 g whipped cream
• 300 g raspberries, pureed and mashed
• 60 g icing sugar or fine granulated sugar
• 4 sheets of gelatin
• 1 tbsp water, orange juice or Cointreau

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 2 hours 20 minutes

Thoroughly mix the flour and cornstarch (or, even better, sift them). Beat the eggs with the sugar, salt, vanilla sugar, and lemon zest for a long time and very thoroughly. Then fold in the flour and starch mixture. Only then mix in the oil thoroughly, making sure that no oil residue remains on the edges. Pour the mixture into the tart pan (lined with baking paper for the bottom and sides) and bake in a preheated oven at approximately 165°C (fan oven). It usually takes about 15-20 minutes, or as soon as the dough turns light brown or the kitchen smells fresh, do the skewer test. Let the dough cool in the pan; ideally, after 10 minutes, gently remove the edges of the cake; this will help it cool even more. Once cooled, turn it over so that the harder top is now the bottom, and return it to the tart pan, but first line it with fresh baking paper. Soak the gelatin in cold water for at least 10 minutes. Mix together the curd cheese, yogurt, sugar, and zest. Pour the lemon juice into a small saucepan and heat gently. Carefully squeeze the gelatin leaves and dissolve them in the warm lemon juice, stirring constantly. Now thoroughly stir 1-2 tablespoons of the curd cheese mixture into the liquid gelatin to equalize the temperature. Then stir the gelatin mixture into the curd cream. Finally, carefully whip the cream and fold it in. Pour the cream into the cake tin. I first wrap the cake edge in tear-off plastic wrap. Now chill the cake for at least 1.5 hours. Soak the gelatin in cold water for at least 10 minutes. Gently heat the water, orange juice, or Cointreau in a small saucepan and dissolve the gelatin, stirring constantly. Now stir in 1-2 tablespoons of the raspberry puree to equalize the temperature, and then stir the liquid gelatin mixture into the puree. Finally, spread the finished purée over the cake and refrigerate it, ideally overnight. Just before serving, I like to garnish the cake with fresh raspberries or strawberries.