Sponge cake with Raffello filling

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 2 tbsp water, hot
• 1 packet of vanilla sugar
• 50 g cornstarch
• 1 tsp baking powder
• 100 g flour
• 300 g quark
• 250 ml cream or Cremefine
• 2 packs of cream stiffener
• 15 scoops of confectionery (Raffaello)
• 1 can condensed milk, sweetened, approx. 400 g
• 70 g desiccated coconut
• 150 g butter
• 250 g powdered sugar
• Food coloring

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

for a 20cm springform pan

For a 20 cm springform pan. Preheat the oven to 180°C (top/bottom heat). Beat the sugar and vanilla sugar with the eggs and a little warm water until fluffy. Sift in the cornstarch, flour, and baking powder and carefully fold in; do not stir, just fold. Pour the batter into the pan and bake for about 25 minutes until golden brown. Let it cool completely and then cut into three layers. For the cream, whip the cream with the cream stiffener until stiff, then add the quark a spoonful at a time. Mash the Raffaellos separately in a bowl until each piece is less than 1 cm in size. Then carefully mix them into the quark and cream cream with the sweetened condensed milk and desiccated coconut. This will create a light, creamy mixture with small, crunchy pieces. Chill the cream in the refrigerator. Layer one-third of the cream on each layer and then cover the top layer with the cream. For a fruity version, place fruit on top. For a chocolate version, drizzle melted chocolate on top of the cream. For the decoration, thoroughly mix the cold butter and powdered sugar. It will take a while for the butter to absorb the powdered sugar, then add the food coloring. Place the butter in a piping bag and decorate the cake with roses or other elements. (The nozzle for the rose in the picture is an Ateco 124K.) The quark gives the cake a very fresh and whey-sweet taste, with a slight crunch. Tip: For a fruity version, add fruit to the cake. For a chocolate version, drizzle melted chocolate on top of the cream.