Wild Berry Cake

Ingredients for 1 servings:

• 2 m.-sized eggs
• 90 g sugar
• 90 g flour, 550
• ½ tsp baking powder
• 50 ml Amaretto, or milk
• 50 g biscuits (Amaretti)
• 300 g mixed fruits, currant, blueberry, raspberry, blackberry (also frozen)
• 250 ml blackcurrant juice (or other red juice)
• 150 ml cassis (or juice)
• 1 pack of red fruit jelly (powder) or 40 g starch
• 6 sheets of gelatin
• 150 g sugar
• 2 tbsp lemon juice
• 250 g low-fat curd cheese
• 500 ml whipped cream, 32%
• 100 ml cassis (or juice)
• 1 sheet of gelatin
• 100 ml whipped cream
• 1 bag of cream stiffener

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 5 hours

Beat the eggs and sugar with a food processor until white and creamy (at least 5 minutes), then slowly stir in the liqueur. Mix the flour and baking powder, sift them onto the egg custard, and fold them in loosely with a whisk. Pour into a springform pan lined with baking paper and smooth the surface. Distribute the amaretti biscuits evenly on top. Bake in a preheated oven at 175°C (350°F) on the second shelf from the bottom for 10-15 minutes. Allow the sponge cake to cool, then place it in a cake ring. For the filling, mix the juice and liqueur. Take 6 tablespoons of this and mix it with the red fruit compote powder. Bring the juice mixture to a boil with the sugar and lemon juice, remove from the heat, stir in the mixed powder, and cook for 1 minute. Fold in the berries (only thaw frozen berries slightly) and dissolve the soaked and squeezed gelatin in the fruit pudding. Refrigerate the mixture for about 30 minutes until it begins to set. Finally, fold in the quark and whipped cream. Place a cake ring around the sponge cake base, pour in the cream, and smooth it down. Refrigerate for about 3 hours to set. For a thin fruit coating, gently warm the liqueur, dissolve the softened and squeezed gelatine in it, and spread it over the cake. Refrigerate to set. Whip the cream with the cream stabilizer until stiff, and decorate the cake with whipped cream and fresh fruit.