Summer garden cake with mascarpone

Ingredients for 1 servings:

• 100 g butter
• 175 g sugar
• 1 pinch of salt
• 2 packets of vanilla sugar
• 3 eggs
• 125 g flour
• 2 tsp baking powder
• 3 tbsp milk
• 300 g strawberries
• 25 g blueberries
• 100 g nectarine(s)
• 5 apricots
• 375 g low-fat curd cheese
• 375 g mascarpone
• 3 tbsp lemon juice
• Breadcrumbs for the form
• Fat for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Cream together butter, 100g sugar, salt, and 1 sachet of vanilla sugar. Beat in the eggs one at a time. Mix the flour with the baking powder and beat in alternately with the milk. Spread the batter into a greased and breadcrumb-coated 24cm fruit base dish. Bake in a preheated oven at 175°C for approx. 20-25 minutes, then let cool. Wash, hull, and halve the strawberries. Sort the blueberries. Wash, quarter, stone, and wedge the nectarines. Wash, halve, and stone the apricots. Mix the quark, mascarpone, 1 sachet of vanilla sugar, 75g sugar, and lemon juice. Fill a piping bag with a star nozzle with 2-3 tablespoons of cream. Spread the remaining cream over the fruit base. Arrange the fruit on top. Pipe several tufts of the remaining cream onto the fruit. Cover the cake and chill for about 30 minutes.