Spring cake

Ingredients for 1 servings:

• 250 g butter or margarine
• 250 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 250 g flour
• 6 g baking powder (2 level tsp.)
• 500 g quark
• 3 tbsp lemon juice
• 500 ml cream
• 50 g sugar
• 2 packs of cream stiffener
• 4 tbsp jelly (blackcurrant)
• g pistachios, chopped, or almonds, peeled
• 2 tsp cocoa powder
• 2 tsp powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

For 10 pieces

Beat the eggs and sugar until frothy. Stir in the remaining ingredients. Pour into a springform pan and bake at 150-170 degrees Celsius for 45-55 minutes. Allow the cake base to cool thoroughly, then cut it in half crosswise. Mix the quark with the sugar and lemon juice. Whip the cream with the cream stiffener, gradually adding the quark. Spread the bottom cake layer with currant jelly and spread 1/3 of the quark cream mixture on top. Press the second cake layer down, spread with jelly, and spread 1/3 of the quark mixture on top. Cover with the third layer. Spread this with jelly. Spread the remaining quark mixture on top and around the sides. Decorate the edge of the cake with chopped pistachios or almonds. Place a stencil of your choice, e.g., a flower stencil, on the cake and sprinkle with a mixture of cocoa powder and sugar. Let the cake chill in the refrigerator for a day.