Urmelis eggnog quark cake with raspberry glaze

Ingredients for 1 servings:

• 125 g flour
• 2 tsp baking powder
• 125 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 4 drops of vanilla flavor
• 1 pinch of salt
• 75 ml coffee liqueur
• 2 large eggs
• 2 tbsp spread (raspberry or wild berry spread)
• 250 g quark, 40% fat
• 250 g low-fat curd cheese
• 100 ml egg liqueur
• 1 tbsp eggnog
• 75 g powdered sugar
• 2 packets of vanilla sugar
• 1 pack of gelatin, ground
• 200 g cream
• 1 dashes lemon juice
• 300 g raspberries, frozen
• 50 g powdered sugar
• ½ pack of gelatin, ground, approx. 4.5 g
• 1 tsp rum

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

fine egg liqueur cream with fruity raspberries on an aromatic coffee liqueur base

Preheat the oven to 175°C. Line a 26cm springform pan with baking paper, grease, and flour. Mix the flour with the baking powder. Cream the butter with the sugar, vanilla sugar, vanilla flavoring, and salt. Add the eggs, one at a time. Quickly mix in the flour mixture, alternating with the coffee liqueur. Pour in the batter and smooth the surface. Bake on the middle shelf for about 25 minutes. Remove from the pan. Turn the cake base over and let it cool slightly on a wire rack. Place the cake base on a cake plate and place a cake ring or the springform pan rim around it. Briefly heat the fruit spread in the microwave, spread it over the cake base, and let it set. Defrost the raspberries. For the eggnog cream, mix the quark with the powdered sugar, vanilla sugar, and eggnog. Prepare the gelatin according to the instructions and heat it in the microwave with 1 tablespoon of eggnog. Stir 2 tablespoons of the quark mixture into the gelatin mixture. Stir this mixture into the remaining quark cream and mix with a mixer. Whip the cream with lemon juice until stiff peaks form and fold in. Spread the cream over the base, smooth it out, and chill for at least 3 hours. For the raspberry glaze, puree the raspberries and powdered sugar with a hand blender. Prepare the gelatin with 2 tablespoons of water. Heat it in the microwave with the rum. Stir 2 tablespoons of raspberry puree into the gelatin mixture. Stir this mixture into the remaining puree, pour it over the eggnog cream, and spread it on top. It’s best to refrigerate overnight. Tip: You can also use fresh raspberries.