Stracciatella and raspberry cake

Ingredients for 1 servings:

• 6 eggs
• 150 g sugar
• 25 g vanilla sugar
• 150 g cornstarch, sieved
• 500 g quark
• 200 g sour cream
• 70 ml milk
• 120 g sugar
• 25 g vanilla sugar
• 1 lemon(s), untreated
• 400 g cream
• 3 packs of cream stiffener
• 100 g dark chocolate
• 300 g raspberries, frozen
• 1 pack of instant gelatin
• 2 packs of fresh raspberries
• Chocolate shavings

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

gluten-free

For the base, preheat the oven to 175°C (top/bottom heat). Beat the eggs, sugar, and vanilla sugar with a mixer on high for about five minutes until a stiff, white mixture forms. Continue beating on low speed, adding the cornstarch a spoonful at a time until no more starch is visible. At the end, scrape the mixture through again with a spatula to ensure that any leftovers from the sides are also mixed in. Bake the batter for 30-35 minutes in a springform pan lined with baking paper. Once the base has cooled, use a long knife to cut it into two roughly equal-sized layers. This step can be skipped by dividing the batter directly into two cake pans. For the cream, sprinkle the frozen raspberries with a packet of cream stabilizer and thaw in a colander. Whisk together the quark, sour cream, and milk until smooth. Stir in the sugar and vanilla sugar until completely dissolved. Grate the lemon zest and mix well with the mixture. Divide the cream into two equal portions. Chop the chocolate into small pieces and stir it into one portion of the cream along with half the packet of gelatine. Whip one tub of cream with Sahnefest until stiff peaks and fold it into this portion of the cream. Spread this over the first cake layer and place the second on top. Squeeze the lemon and stir the juice into the second portion of the cream. Add the rest of the gelatine. Once everything is well mixed, whip the second tub of cream with Sahnefest until stiff peaks and fold it into the cream along with the frozen raspberries. Spread the raspberry cream on the second layer. You can now spread the leftover cream or whipped cream over the outside of the cake. Decorate the cake with fresh raspberries and the remaining chocolate shavings.